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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 214.8
  • Total Fat: 11.5 g
  • Cholesterol: 54.5 mg
  • Sodium: 430.1 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 17.9 g

View full nutritional breakdown of Moroccan Lamb Tagine calories by ingredient
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Moroccan Lamb Tagine

Submitted by: GEORGEVW

Introduction

My adaptation of a traditional Moroccan recipe. The main substitutions are stevia powder for honey and freeze-dried apricot pieces for raisins. I find the Garlic/Ginger paste at Asian markets. If you don't have it, substitute 3 cloves minced garlic and 1 Tablespoon minced fresh ginger root. My adaptation of a traditional Moroccan recipe. The main substitutions are stevia powder for honey and freeze-dried apricot pieces for raisins. I find the Garlic/Ginger paste at Asian markets. If you don't have it, substitute 3 cloves minced garlic and 1 Tablespoon minced fresh ginger root.
Number of Servings: 8

Ingredients

    2 tablespoons olive oil, divided
    1 1/2 lbs. lamb meat, cut into 3/4 inch cubes
    2 teaspoons paprika
    1/4 teaspoon ground turmeric
    1/2 teaspoon ground cumin
    1/4 teaspoon cayenne pepper
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/2 teaspoon ground cardamom
    1 teaspoon kosher salt
    1/2 teaspoon ground ginger
    1 pinch saffron
    3/4 teaspoon garlic powder
    3/4 teaspoon ground coriander
    2 medium onions, diced
    5 carrots, sliced
    2 Tablespoons Asian Garlic/Ginger paste
    1 lemon, zested
    14.5 ounces low sodium chicken broth (1 can)
    1 tablespoon sun-dried tomato paste
    1/4 cup freeze-dried apricot bits
    1/8 teaspoon stevia powder

Directions

1. Place lamb cubes in a bowl, and coat with 1 tablespoon of the olive oil. Set aside. Mix together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix. Add spice mixture to the lamb, and mix so the lamb cubes are well coated with the spice. Let sit for at least 15 minutes, although it's better if you can refrigerate for at least 8 hours, preferably overnight.

2. Heat the remaining tablespoon of olive oil in a heavy dutch oven over medium-high heat. Add 1/2 of the lamb, and brown well. Remove to a plate, and brown the other half of the lamb, then remove it. To the hot oil remaining in the pot, add the onions and carrots to the pot and cook for 5 minutes. Stir in the freeze-dried apricot and garlic/ginger paste; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and stevia powder. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours, or until the meat is tender, stirring occasionally.

Serve over couscous or rice. Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user GEORGEVW.






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Member Ratings For This Recipe

  • This was SOOOOO good! I didn't have garlic paste or tomato paste, so I used fresh pressed garlic and sun dried tomatoes. The lamb was so tender and juicy and the sauce was complex and aromatic. I used my new Moraccan tagine and I'll make this one again and again. - 8/18/11

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  • I used a local lamb leg and used honey from my own bees....minus the bottled sauce and stevia. I also tossed in some sauted onions (with the left over natural lamb fat from searing the leg) and one cubed sweet potato. Into the slow cooker ....mouth watering! - 3/22/10

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  • This was really delicious.. I made it for my husband and his friend and they both loved it.. served it with couscous and green salad. - 11/24/09

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