LAMB & APRICOT TAGINE
Originating from Morocco and similar to a casserole, tagine is a satisfying, delicious one-pot wonder. Using a variety of aromatic spices creates a lovely depth of flavour that brings out the best in the lamb and apricots. Serve with rice and broccoli for a hearty dinner.
Per serving : 429kCal / Carbs 50g / Protein 28g / Fat 13g
Ingredients
1 1/2 tbsp Olive Oil
600g Diced Lamb
1 large Onion
2 Garlic Cloves
200g Carrot
400g Tinned Chopped Tomatoes
1 tsp Cinnamon
1 tsp Cumin
1 tsp Turmeric
240g Drained Chickpeas
1 Chicken Stock Cube
600ml Boiling Water
80g Apricots
200g Broccoli
250g Microwave Rice
Corriander (roughly chopped for garnish)
How to make it
- Preheat oven to 210°c.
- Add half the olive oil to a frying pan over a medium to high heat. When hot, add the lamb and brown the meat.
- Put the lamb to one side to rest while you prepare the rest of the meal. Add the remainder of the olive oil to the frying pan over a medium heat.
- Roughly chop the onion and, when the pan is hot, add the onion to the pan and cook for 5 minutes, or until the onions start to brown.
- Then finely chop the garlic and add to the pan for l minute.
- Peel the carrots, cut the ends off then quarter the car rot s and put in the pan along with the tinned tomatoes, cinnamon, turmeric, cumin, drained chickpeas, chicken stock cube, boiling water and lastly the browned lamb meat.
- Stir all the ingredients together, cover with foil and place in the preheated oven for an hour.
- Chop the apricots, add to the casserole and stir before placing back in the oven for 30mins, without the tin foil.
- Meanwhile, prepare and cook the broccoli for 5 minutes and the rice for 2 minutes in the microwave. Serve.
- Optional extra - Chop up some coriander and sprinkle over the casserole.