Lamb Tagine

Name: Lamb Tagine
Yield: 3
Cuisine: Marroquí
Ingredients: 2 tablespoons Olive oil; 1 Onion; 2 cloves Garlic; 2 Carrot; teaspoons Ginger; Parsley; 1 teaspoon Cinnamon; 100 g Apricot; teaspoons Cumin; teaspoons Saffron; Couscous; 1 tablespoon Honey; 1 Vegetable Stock Cube; 500 g Lamb Leg; 1 Butternut Squash

Media

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein23 %32 g
Carbs15 %21 g
Fat62 %38 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	552 kcal	173 kcal
Protein	32 g	10 g
Carbs	21 g	6.6 g
Fat	38 g	11.9 g

One serving is about 320 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty35/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: MoroccanKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Lamb - Moroccan

Ingredients

2 tablespoons Olive oil
1 Onion (finely sliced)
2 cloves Garlic (minced)
2 Carrot (chopped)
teaspoons Ginger
Parsley (Chopped)
1 teaspoon Cinnamon
100 g Apricot
teaspoons Cumin
teaspoons Saffron
Couscous (Steamed)
1 tablespoon Honey
1 Vegetable Stock Cube
500 g Lamb Leg
1 Butternut Squash (medium chopped)

Instructions

Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 – 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.