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Lamb shank tagine

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Lamb shank tagine
Lamb shank tagine
  • 0:05 Prep
  • 2:15 Cook
  • 4 Servings
  • Capable cooks

A traditional tagine is not a necessity – a heavy-based, cast-iron casserole dish is perfect for cooking this fragrant North African classic.

Ingredients

  • 1 tablespoon olive oil
  • 2 brown onions, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 4 lamb shanks
  • 4 cups (1L) Massel beef stock
  • 400g can chopped tomatoes
  • 1/2 cup (80g) pitted kalamata olives
  • 150g fresh dates
  • Couscous, to serve
  • Preserved lemons, to serve

Method

  • Step 1
    Preheat oven to 150°C. Heat the oil in a large flameproof casserole dish over high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the ginger, cumin and paprika and cook for 1 minute or until aromatic. Add the lamb, beef stock and tomatoes and bring to the boil. Remove from heat.
  • Step 2
    Cover and bake for 2 hours or until lamb is very tender and falling off the bone. Add the olives and dates and set aside, covered, for 5 minutes or until heated through.
  • Step 3
    Prepare couscous according to packet instructions. Serve tagine with couscous and preserved lemons (see related recipe), if desired.
  • Low carb
  • Low kilojoule
  • Lower gi

Nutrition

  • 1670 kj

    Energy

  • 18g

    Fat Total

  • 5g

    Saturated Fat

  • 6g

    Fibre

  • 33g

    Protein

  • 94mg

    Cholesterol

  • 1263.17mg

    Sodium

  • 19g

    Carbs (sugar)

  • 24g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: Steve Brown
  • Publication: Notebook:

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