Authentic Lamb Tagine

A mouth-watering lamb tagine simmered with aromatic spices, garnished with sesame-coated dried fruits and golden fried almonds.

Lamb Main Course Spicy Tagine Dried Fruit

Estimated Nutrition

Calories

1336.3

kcal / serving

5345.2 kcal total

Carbs

111.4g

per serving

445.6 g total

Fat

80.7g

per serving

322.8 g total

Protein

54.6g

per serving

218.4 g total

Cook Time

140

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

Fruits

250

Apricot

dried

250

Prune

dried

Meat

Lamb Leg

cut through the bone into 4 pieces

NutsSeeds

clove

Garlic

1.5

tsp

Salt

1.5

tsp

Black Pepper

1.5

tsp

Ground Ginger

1.5

tsp

Ground Turmeric

0.5

tsp

Saffron Strands

bunch

Coriander

small bunch, fresh

bunch

Parsley

small bunch, fresh

piece

Cinnamon Stick

1.5

tsp

Ground Cinnamon

250

Almond

blanched

tbsp

Sesame Seed

toasted

OilsFats

tbsp

Olive Oil

tbsp

Vegetable Oil

Vegetables

piece

Onion

large, sliced

Method

Tie coriander and parsley together and place the herb bouquet on the meat.

Discard herb bouquet and cinnamon sticks, then serve topped with almonds and fruit.

Roll the warm spiced fruits in toasted sesame seeds until coated.

Add onion, garlic, and spices, then fry until onions soften and meat browns.

Fry almonds in vegetable oil for 3 minutes until golden and drain on paper.

Drain fruit and mix with sugar, ground cinnamon, and 4 tablespoons of tagine liquid.

Heat olive oil in a tagine or lidded casserole and fry the lamb for 3 minutes.

Boil apricots and prunes in water for 10 minutes until soft.

Add cinnamon sticks and 750ml of water, then simmer covered for 2 hours.