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Dinner | Meat

Lamb tagine

A great way to enjoy nutrients that contribute to your mental health, nervous system function and DNA creation

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Lamb tagine recipe
Serves:
6
Preparation:
20 Mins
Cooking:
90 Mins
High FODMAP:
Yes
Allergens:
Gluten
Check Your Own Recipe

What are the health benefits of Lamb tagine?

A great way to enjoy nutrients that contribute to your mental health, nervous system function and DNA creation. The name tagine refers not only to the cone-shaped earthenware dish that the food is cooked in but also to the dish itself.

 

Find out more

 

Ingredients

Method

Ingredients

600ml/1 pint chicken stock nutritional information
600ml/1 pint chicken stock
24g/2 tbsp coriander, chopped nutritional information
24g/2 tbsp coriander, chopped
8g/2 tsp ground coriander seeds nutritional information
8g/2 tsp ground coriander seeds
110g/4oz  dates, pits removed nutritional information
110g/4oz dates, pits removed
24g/4 garlic cloves, crushed nutritional information
24g/4 garlic cloves, crushed
12g/2 tsp ground ginger nutritional information
12g/2 tsp ground ginger
15g/1 tbsp clear honey nutritional information
15g/1 tbsp clear honey
1.5kg/3¼lb boneless leg of lamb, cubed nutritional information
1.5kg/3¼lb boneless leg of lamb, cubed
70g/1 preserved lemon, rinsed, inner pulp removed nutritional information
70g/1 preserved lemon, rinsed, inner pulp removed
30ml/2 tbsp olive oil nutritional information
30ml/2 tbsp olive oil
24g/2 tbsp flat leaf parsley, chopped nutritional information
24g/2 tbsp flat leaf parsley, chopped
0.5g/pinch saffron nutritional information
0.5g/pinch saffron
450g/18 shallots whole, peeled nutritional information
450g/18 shallots whole, peeled
15g/1 tbsp tomato purée nutritional information
15g/1 tbsp tomato purée
15g/1 tbsp plain flour nutritional information
15g/1 tbsp plain flour
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Marinate the lamb with the ground coriander, saffron and a tablespoon of oil for 24 hours, covered in the fridge.
2) Heat the rest of the oil in a saucepan and brown the lamb all over. You may need to do this in batches. Remove from the pan.
3) Add the shallots to the pan and fry until golden. Add the lamb, garlic, flour and tomato puree. Stir well to coat.
4) Add the stock and bring to the boil then turn down to a simmer. Put the lid on and cook for 1½ hours or until the lamb is tender.
5) Add the lemon rind, dates and honey and stir well to combine. Cook for 10 minutes more.
6) Just before serving stir in the parsley and coriander. 

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