Moroccan Lamb Tagine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons olive oil, divided1 1/2 lbs. lamb meat, cut into 3/4 inch cubes2 teaspoons paprika1/4 teaspoon ground turmeric1/2 teaspoon ground cumin1/4 teaspoon cayenne pepper1 teaspoon ground cinnamon1/4 teaspoon ground cloves1/2 teaspoon ground cardamom1 teaspoon kosher salt1/2 teaspoon ground ginger1 pinch saffron3/4 teaspoon garlic powder3/4 teaspoon ground coriander2 medium onions, diced5 carrots, sliced2 Tablespoons Asian Garlic/Ginger paste1 lemon, zested14.5 ounces low sodium chicken broth (1 can)1 tablespoon sun-dried tomato paste1/4 cup freeze-dried apricot bits1/8 teaspoon stevia powder
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.
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.
Nutritional Info 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
Member Reviews