Best Fruity Lamb Tagine Recipes

FRUITY LAMB TAGINE

Fruity lamb tagine image

This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead

Provided by Barney Desmazery

Time 1h45m

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
500g lean diced lamb
1 large onion, roughly chopped
2 large carrots, quartered lengthways and cut into chunks
2 garlic cloves, finely chopped
2 tbsp ras-el-hanout spice mix
400g can chopped tomato
400g can chickpea, rinsed and drained
200g dried apricot
600ml chicken stock
120g pack pomegranate seeds
2 large handfuls coriander, roughly chopped

Steps:

Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

Nutrition Facts : Calories 497 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 32 grams sugar, Fiber 12 grams fiber, Protein 40 grams protein, Sodium 1.37 milligram of sodium

FRUITY LAMB TAGINE

FRUITY LAMB TAGINE image

Categories Lamb

Yield 4 people

Number Of Ingredients 13

Ingredients

2 Tbsp olive oil
2 lbs lean diced lamb
2 medium onions, roughly chopped
3 large carrots, quartered lengthways and cut into chunks
4 garlic cloves, finely chopped
3 Tbsp ras-el-hanout spice mix
14oz can chopped tomatoes
28oz can chickpeas, rinsed and drained
10oz dried apricots
3 cups chicken stock
To serve
7oz pack pomegranate seeds
2 large handfuls cilantro, roughly chopped

Steps:

Heat oven to 350F. Heat the oil in a large tagine or dutch oven and brown the lamb on all sides. Scoop the lamb out onto a plate. then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1.5 hr. If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs. Serve with Harissa couscous

FRUITY LAMB TAGINE

Fruity Lamb Tagine image

A delicious combination of succulent lamb with mouthwatering prunes and apricots

Provided by preed85

Time 2h30m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Pre Heat oven to 180C (Fan Assisted).Place Lamb, onion, garlic, ginger, and cinnamon into an oven proof cassarole dish. Loosley stir the ingredients together. Add to half the height of the ingredients. Cover and cook in oven for 1:30mins stirring half way through
Remove from oven, pour away any excess juice leaving a small amount covering the base of the dish.
Add prunes, apricots and honey. Stir together, cover and place in oven for a further 30mins.
When lamb is very tender serve into warm plates and add the parsley on top.
Serve with buttery cous couse with raisins. Delicious