Lamb and Chickpea Tagine (350 cals/5.6g sat fat/23g Protein)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tsp Olive Oil 350g Lamb (chopped)1 Medium Onion (chopped)2 Cloves of Garlic (finely chopped)2 tsp Ground Cumin1 tsp of each (Cinnamon, Mild Paprika & Turmeric) 0.5 tsp Ground Ginger 400g Canned chopped tomatoes Pinch of Salt 400g Canned chickpeas2 tsp Sweetner (splenda or other)Optional: Chopped fruits (e.g. prunes, apricots, raisins) Some flaked Almonds Fresh coriander leaves to serve
1. Heat oil in a large shallow saucepan, add the lamb and brown the meat.
2. Add the chopped onion, garlic and all of the spices whilst coating the lamb with them.
3. Add in chopped tomatoes and a pinch of salt.
4. Cover and bring to the boil.
5. Reduce the heat and allow to simmer, covered, for 1 1/2 hours
6. Add in the chickpeas and sweeter. Simmer for a further 20 minutes without a cover, until the liquid is reduced or the lamb is at desired tenderness.
Serving Size: Makes 4 medium servings
Number of Servings: 4
Recipe submitted by SparkPeople user CEECEES1.
2. Add the chopped onion, garlic and all of the spices whilst coating the lamb with them.
3. Add in chopped tomatoes and a pinch of salt.
4. Cover and bring to the boil.
5. Reduce the heat and allow to simmer, covered, for 1 1/2 hours
6. Add in the chickpeas and sweeter. Simmer for a further 20 minutes without a cover, until the liquid is reduced or the lamb is at desired tenderness.
Serving Size: Makes 4 medium servings
Number of Servings: 4
Recipe submitted by SparkPeople user CEECEES1.
Nutritional Info Amount Per Serving
- Calories: 351.2
- Total Fat: 14.6 g
- Cholesterol: 0.0 mg
- Sodium: 493.3 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 6.8 g
- Protein: 23.5 g
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