Spiced lamb tagine is the perfect way to use any lamb joints or leftover lamb from your Sunday roast. The spiced lamb works perfectly in this Moroccan influenced dish. Serve your lamb tagine with healthy couscous. Even better news - you can afford to eat a large portion of this lamb tagine because couscous is a less calorific grain than pasta or rice. This recipe serves 4 people and will take around 1hr and 15 mins to prepare and cook - and is well worth the wait! A portion of this easy tagine works out at only 420 calories per serving. You can also use this tagine recipe to put inside pastry and create spiced pasties. Delicious!
- 700g stewing lamb
- 1tbsp olive oil
- 1 large onion, chopped
- 3 sticks celery, diced
- 3 carrots, diced
- 3tsp harissa paste
- Ground cumin and coriander
- 150g dried apricots, chopped
- 200ml hot lamb stock
- 560g bottle passata
- 400g tin chickpeas, drained
- 290g jar roasted peppers in brine, drained and chopped
- 4 large strips of lemon zest
- Handful parsley, chopped
- Heat a large deep frying pan. In batches, brown stewing lamb, cut into bite-sized chunks. Remove meat.
- Heat olive oil, add the onion, celery and carrots and cook for 5 mins. Stir in the harissa paste, ground cumin and coriander, dried apricots and hot lamb stock. Cover and cook for 15-20 mins, stirring occasionally until lamb is tender, then season.
- Set aside half the mixture, chill, then freeze for up to 3 months for your pasties.
- To the remaining lamb, add the passata, chickpeas, roasted peppers and lemon zest. Simmer for 15 mins, stir in the parsley, sprinkle with cashews and serve with couscous.
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