Easy lamb tagine

Name: Easy lamb tagine
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 400g lamb leg steaks; 2 tbsp olive oil; 1 onion; 2 garlic cloves; 2 tsp ground coriander; 2 tsp cumin; 1 tsp ground ginger; Pinch of cinnamon; 400g can chopped tomatoes; 200ml chicken stock (we like https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr); 100g pitted prunes; 1 tbsp ground almonds; A handful chopped fresh coriander

Easy
December 2008

Easy
December 2008

Serves 4
Takes 10 minutes to make and 50 minutes-1 hour to cook

This easy Moroccan lamb tagine is a great recipe for using up storecupboard spices – cumin, ginger, coriander and cinnamon. It’s low in calories too.

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Nutrition: per serving

Calories: 306kcals
Fat: 17.1g (4.4g saturated)
Protein: 25.9g
Carbohydrates: 16.1g (13.7g sugar)
Salt: 0.6g

Nutrition: per serving

Calories: 306kcals
Fat: 17.1g (4.4g saturated)
Protein: 25.9g
Carbohydrates: 16.1g (13.7g sugar)
Salt: 0.6g

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Ingredients

400g lamb leg steaks
2 tbsp olive oil
1 onion
2 garlic cloves
2 tsp ground coriander
2 tsp cumin
1 tsp ground ginger
Pinch of cinnamon
400g can chopped tomatoes
200ml chicken stock (we like Knorr)
100g pitted prunes
1 tbsp ground almonds
A handful chopped fresh coriander

400g lamb leg steaks
2 tbsp olive oil
1 onion
2 garlic cloves
2 tsp ground coriander
2 tsp cumin
1 tsp ground ginger
Pinch of cinnamon
400g can chopped tomatoes
200ml chicken stock (we like Knorr)
100g pitted prunes
1 tbsp ground almonds
A handful chopped fresh coriander

Method

Brown 400g lamb leg steaks, cubed, in 2 tbsp olive oil in a pan. Set aside. Add 1 onion, sliced, and 2 garlic cloves, chopped, to the pan and fry for 5 minutes.
Add 2 tsp each ground coriander and cumin, 1 tsp ground ginger and a pinch of cinnamon, and fry for 2 minutes.
Add the lamb and a 400g can chopped tomatoes and 200ml chicken stock. Add 100g pitted prunes, chopped. Simmer for 40-45 minutes.
Stir in 1 tbsp ground almonds and a handful chopped fresh coriander. Serve with herby couscous.

Method

Brown 400g lamb leg steaks, cubed, in 2 tbsp olive oil in a pan. Set aside. Add 1 onion, sliced, and 2 garlic cloves, chopped, to the pan and fry for 5 minutes.
Add 2 tsp each ground coriander and cumin, 1 tsp ground ginger and a pinch of cinnamon, and fry for 2 minutes.
Add the lamb and a 400g can chopped tomatoes and 200ml chicken stock. Add 100g pitted prunes, chopped. Simmer for 40-45 minutes.
Stir in 1 tbsp ground almonds and a handful chopped fresh coriander. Serve with herby couscous.

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