LAMB TAGINE

Lamb Tagine image

Make and share this Lamb Tagine recipe from Food.com.

Provided by Fairy Nuff

Categories Curries

Time 2h10m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon chili flakes (or more to taste)
1/2 teaspoon ground cardamom
2 tablespoons lemon juice
2 tablespoons olive oil
1 kg diced lamb
1 cup chicken stock
250 g pitted prunes
1/2 cup whole blanched almond

Steps:

Preheat oven to 180°C.
Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Place browned lamb in a large casserole dish.
Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
Serve with couscous.

Nutrition Facts : Calories 574.3, Fat 42, SaturatedFat 12.1, Cholesterol 133.8, Sodium 777.2, Carbohydrate 8.7, Fiber 3.1, Sugar 2.2, Protein 41.2

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