Aromatic lamb tagine with prunes
A simple and gorgeous one-pot dish packed with warming flavours and the perfect balance of protein, carbohydrates and gut friendly fibre. This could become a favourite for dinner parties with friends or a Sunday lunch. Serve with or start with a mixed leaves or green salad.
Ingredients
Serves 4-6
900g diced lamb
1 yellow onion, sliced
2 garlic cloves, chopped
2 tsp ground cumin
2 tsp ground cinnamon
2 tbsp tagine paste
Olive oil
Handful chopped fresh parsley, plus extra leaves to garnish
400g can chopped tomatoes
500ml lamb or chicken stock
2 carrots, sliced
500g chickpeas (drained weight)
Salt and pepper
Brown rice, couscous or quinoa to serve.
Method
Cut the lamb into cubes.
Fry with the onion and garlic in a pan until the onion softens and the meat begins to brown.
Stir in the tomatoes, tagine paste and cinnamon and cook for a further 3-4 minutes..
Stir in the carrots, chickpeas, prunes and stock.
Bring to the boil, cover and simmer gently for at least 45 minutes or up to 2 hours until the meat is tender.
Check the seasoning and stir through the parsley.
Serve with brown rice, quinoa or couscous
Garnish with fresh coriander, if you like.
I also like to serve with a side of steamed greens or salad leaves
The Health Boost Tip
This recipe is so warming and packed full of flavours. It makes a perfect dinner with friends as you can leave it to simmer until ready to eat. Great Sunday lunch too. Prunes can be swapped with dried apricots.
