- 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 1Preheat 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 2Cover 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 3Prepare 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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