Lamb & California Prune Tagine
Tagine is a beautifully comforting dish that seems to fit at any time of the year. It manages to fit in plenty of vegetables (at least 2 of your five-a-day in each portion), iron and protein. I have replaced half the meat in this recipe with chickpeas that not only helps its carbon footprint and sustainability, but also provides important phytonutrients and plant proteins. The California Prunes add a sweetness that balances out the acidity of the tomatoes and gives it a very Moroccan flavour.
This recipe, although it takes a while to cook, has very little hands-on time. It can also be made vegetarian by leaving the lamb out and adding an extra tin of chickpeas.
Makes: 6Prep Time: 10 minutesCook Time: 1.5 hours
INGREDIENTS
- 1 tsp olive oil
- 500g diced lamb
- 2 tsp ground black pepper
- 1 tbsp ground ginger
- 1 tbsp paprika
- 2 tsp ground cinnamon
- 2 tsp ground coriander
- 1 large onion, diced
- 3 cloves garlic, crushed
- 1 large courgette cut into bite-size chunks
- 2 tins chopped tomatoes
- 1l lamb (or chicken) stock
- 200g California Prunes, halved
- 1 400g tin chickpeas, drained
- 2 tbsp fresh coriander, chopped
DIRECTIONS
1. Preheat the oven to 160 °C.
2. Heat the oil in a tagine or pot with a lid and add the lamb.
3. Fry until browned on all sides and then add the spices and the onion and continue to cook over a medium low heat until the onion is soft, about 8-10 minutes.
4. Add the rest of the ingredients except the fresh coriander and cook in the oven with the lid on for 1-1 ½ hrs.
5. When the lamb is tender, remove from the oven and garnish with the chopped coriander.
AUTHOR
Jo Travers BSc RD MBDA
NUTRITION FACTS
| SATURATED FAT | 2.6g |
| TOTAL FAT | 8.4g |
| PROTEIN | 29g |
| SODIUM | 743mg |
| CHOLESTEROL | 75mg |
| CARBOHYDRATE | 37.3g |