A little sweet, a little spicy and all delicious, this lamb tagine is a delight for the senses.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon Masterfoods Moroccan Seasoning
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 800g lamb leg mini roast, excess fat removed, cut into 3cm pieces
- 1 large brown onion, halved, sliced
- 1 red capsicum, seeded, cut into 6cm pieces
- 1 large truss tomato, cut into 8 wedges
- 8 large fresh dates
- Fresh coriander sprigs, to serve
Method
- Step 1Combine oil, Moroccan seasoning, cayenne pepper and ground coriander in a bowl. Add lamb and toss to coat. Cover and place in the fridge for 4 hours or overnight to marinate.
- Step 2Add the onion, capsicum and tomato to the lamb mixture. Toss to combine. Transfer to a 1L (4-cup) capacity flameproof tagine. Top with dates. Cover and cook over low heat for 1 hour or until lamb is very tender. Divide tagine among serving dishes. Top with coriander sprigs.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1276 kj
Energy
16g
Fat Total
5g
Saturated Fat
3g
Fibre
29g
Protein
93mg
Cholesterol
187.98mg
Sodium
11g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
Allow overnight marinating time.
The sweetness of vegies and fresh dates balances beautifully with lamb and spices.
- Author: Tracey Meharg
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
0