Possibly my favourite thing to do is to eat good food. I am determined to prove that eating well does not have to be boring. I am a huge advocate of restricting nothing from your diet in order to achieve your goals. This lean lamb tagine recipe is the perfect dinner party dish or weekend dinner. It is filling, full of nutrients and delicious.
My biggest tip for this dish is to check it regularly, you cook it low and slow so the sauce thickens… leaving it for too long could result in a burnt tagine (said from experience).
This recipe serves 2-3 depending on appetite and side dishes.
Lean Lamb Shoulder – 550g (I use the Sainsbury’s Extra Lean Lamb)
2 Garlic Cloves
Lamb Stock – 700ml
Zest and Juice 1 Orange
1 Cinnamon Stick
Honey – 1tsp
Sukrin Gold or Brown sugar – 1tbsp
Harissa Paste – 2tsp
Dried apricots (chopped) – 30g
Fresh Mint – 3tbsp
Chickpeas – 1 Tin or 1/2 tin
Ground Almonds – 25g
Flaked Almonds – Enough to sprinkle
1. Brown lamb in a big pot then drain in a colander
2. Brown the onion and garlic before adding the lamb in again
3. Add the stock, orange, harissa, cinnamon, honey and sukrin.
4. Bring to the boil and then reduce heat, cover and cook for 1 hour.
5. Add in all other ingredients except almonds.
6. Cook for a further 30mins.
7. Stir in ground almonds and more fresh mint, leave to thicken for 15/20 mins.
8. Serve with flaked almonds and some fresh mint leaves on top. Enjoy.
I love this dish with rice or just on its own with veg, but it would also be amazing with couscous or quinoa. I always make double or triple the amount to have for leftover lunch or a quick easy reheated dinner.
To keep the calories and fat lower it is really important to use lean lamb and drain off the excess fat.
I would love to see your photos if you do make the tagine so tag me in them!!
For more recipe ideas head over to my blog page… for one of my favourites click here.