Lamb and Vegetable Tagine
Give Lamb and Vegetable Tagine about 1 hr 30 min; most of that is cooking time, and it makes 6 servings. Lamb shoulder, sweet potatoes and chickpeas carry the flavour. The cooking is mostly simmering and sautéing. It is gluten-free. With 32 g of protein per serving (about 460 calories), it is a filling option.
- Total time
- 1 hr 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 460 kcal
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It is in the Meal Prep Champions cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 6 servings
- 800 glamb shoulder
- 400 gsweet potatoes
- 400 gchickpeas
- 2onions
- 80 gdried apricots
- 3 clovesgarlic
- 2 tbspras el hanout
- 400 gcrushed tomatoes
- 300 mlchicken broth
- 2 tbspolive oil
Instructions
- Cut lamb shoulder into 3cm chunks. Season with salt, pepper, and half the ras el hanout. Dice onions, mince garlic, and peel and cube sweet potatoes.
- Heat olive oil in a large heavy pot over high heat. Brown lamb in batches, about 3 minutes per side. Remove and set aside.
- Reduce heat to medium. Sauté onions for 5 minutes, then add garlic and remaining ras el hanout. Cook for 1 minute until fragrant.
- Return lamb to the pot. Add crushed tomatoes, chicken broth, sweet potatoes, drained chickpeas, and dried apricots. Bring to a boil, then cover and simmer on low for 60 minutes.
- Season with salt and pepper. The tagine should be thick and rich. Portion into containers. Keeps refrigerated for 5 days or frozen for 3 months.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 32 g
- Fat
- 18 g
- Carbs
- 42 g
Approximate values for one serving.
About this recipe
- Cuisine: Moroccan
- Diet: gluten-free
- In cookbook: Meal Prep Champions
