Lamb tagine is terrifically warming and elegantly spiced. Add in the onion, garlic and ginger and sauté for 10 minutes. Let sit at room temperature for 1 hour or overnight in the refrigerator. Then, add in the chickpeas and olives, cooking for a further 30-60 minutes until the lamb is tender, the dried fruit plumped and softened and the sauce thick and rich. Preparation. One pot means there's less washing up! Incredible warming Moroccan spices make this healthy Lamb, Date and Butternut Squash Tagine perfect for chilly autumn and winter evenings. Fry the diced onion for a couple of minutes, and then crush and add the garlic. Lamb and date tagine: An easy midweek meal full of exotic flavours This North African dish is one of my favourite stews to make for the family in autumn Sun, Sep 6, 2020, 06:00 Heat a large glug of oil in a deep, flameproof casserole over a medium heat. Grind the cumin and coriander together. Heat 1 tablespoon of olive oil in a large flameproof casserole, add half the Cook:2 hrs 10 mins . By Caroline Hire. This is an easy tagine recipe that you can prepare for midweek, or for guests. carbs 27.3g. LAMB TAGINE is a delicious and warming dish and can be cooked with relative ease at home for the whole family to enjoy. Family meals: Easy lamb tagine. About 5 minutes to read this article. saturates 7.5g. Combine broth and pomegranate juice in a large heavy pot, Dutch oven, or tagine. Season with salt and pepper, cover with the lid and transfer to the oven to cook for 1 hour. The programme is based on Michael Mosley’s best selling books – ‘The Fast 800’, ‘The Fast Diet’, ‘Fast Exercise’ and ‘The Blood Sugar Diet’. Spiced lamb tagine is a great way for using up leftover lamb! Once simmering, continue cooking the tagine over medium-low heat until the meat and vegetables are very tender and the sauce is reduced, up to 3 hours for beef and up to 4 hours for lamb. sugars 22.4g. Tagine Instructions Place the tagine on the stove on medium heat and add in the oil and heat for 2 minutes. Cut lamb into 2–3 chunky pieces, keeping most of the fat on the meat. Carefully transfer the aubergines to a board, then halve lengthways and add to the Lamb tagine is an easy recipe and can be cooked relatively quickly, making a delicious midweek dinner, or you can spend longer on the cooking and it makes a stunning dinner party meal. Chop the apricots, drain and rinse the chickpeas, and make up the stock if using a concentrate or cube. Place in a large bowl. A few months ago now, I embarked on the Sirtfood Diet as a bit of an experiment to see whether it lived up to its impressive claims (spoiler alert – it did! From classic lamb and prune tagine, or a chicken tagine with preserved lemons, to fresher veggie tagine recipes. The Fast 800 is an innovative approach to healthy living based on the latest scientific research in the area of health. Combine cumin, coriander, cinnamon and ginger. A rich tagine made with tender lamb shanks and poached and sautéed quince. If you do not have a tagine, use a casserole and the end result will still be delicious! Add the onions and fry for 4-5 minutes until beginning to colour. Easy; Nutrition per serving. 24 Comments 813 words. ... Read below for an easy but flavourful lamb tagine recipe, courtesy of Aldi. Add to lamb and turn to coat. pepper. Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. In a large bowl, toss lamb with about 2 teaspoons salt. Buy us a cup of coffee. ). kcal 413. fat 21.7g. Method. Thank you all so much for watching our recipe videos and supporting our channel. Sweet juicy apricots and tender butternut squash are a winner with kids and make for a delicious Middle Eastern family meal for toddlers through to teens and beyond. Add in the peppers, apricots and dates and finally return the lamb to the pot. This Moroccan Lamb dish is a great way to feed friends or family, and if you’ve got too much left over, you can always freeze it. Serve with buckwheat for an extra health kick! The Tagine takes its name from the style of clay pot it’s traditionally cooked in, in its native North Africa. Remove from the heat, clamp on a lid and cook at 150ºC in the oven for 2.5 hours. While the tagine is cooking, you may check the level of the liquids occasionally and add a little water as necessary, but otherwise, try not to disturb the tagine. This recipe is so easy and just perfect served with healthy couscous. https://recipes.sainsburys.co.uk/recipes/main-courses/quick- Prep:10 mins . Step 1 – Measure out the ingredients: dice the onion, and cut the lamb into 1–2 cm chunks. salt, and 3/4 tsp. Pat the Bring to the boil, stirring, and then return the lamb and any juices to the pan. 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