Lamb tagine recipe

  • Serves 4
  • 20 mins to prepare and 3 hrs 00 mins to cook
  • 1548 calories / serving
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Midweek meals don't get much more heavenly than this classic lamb tagine, loaded with a medley of rich spices and lamb so tender that it simply falls off the bone. 

  1. Put the ginger, garlic, cumin, coriander and chilli in a pestle and mortar and bash to a paste, or use a food processor. Set aside. 
  2. Heat oven to 160°C/140°C fan/Gas Mark 3. Heat half the oil in a large shallow casserole dish, add the lamb shanks and brown really well all over. Remove from the dish, add the remaining oil and fry the spice paste for a minute or until fragrant.
  3. Add the shanks back to the pan with the paprika and cinnamon, tomatoes, carrots and stock give it a stir, bring to a simmer then cover and cook in the oven for 2 1/2 hours.
  4. Remove from the oven, stir in the chickpeas and fruit then cook for a further 30 minutes. Allow to stand for 10 minutes before serving with coriander and fluffy cous cous.

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  • Ingredients

  • 2.5cm piece ginger, chopped
  • 3 garlic cloves, chopped
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp chilli flakes
  • 2 tbsp oil
  • 4 lamb shanks
  • 1 tbsp paprika
  • 1 cinnamon stick
  • 400g tin chopped tomatoes
  • 2 carrots, chopped into chunks
  • 400ml (14fl oz) chicken stock
  • 400g tin chickpeas, drained
  • 30g (1 1/4oz) dried apricots
  • 30g (1 1/4oz) dried dates
  • 30g (1 1/4oz) raisins
  • small bunch coriander, chopped to serve
  • cous cous to serve
  • Energy 6455kj 1548kcal 77%
  • Fat 103g 147%
  • Saturates 48g 240%
  • Sugars 51g 57%
  • Salt 2g 33%

of the reference intake
Carbohydrate 62.8g Protein 99.5g Fibre 10.6g


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