Lamb Tagine with Dates and Apricots

This is comfort food at it’s best, a great warming meal for Autumn, takes a while to cook, you’ll need at least 3 hours to really get the lamb nice and tender, so maybe save this one for a Sunday.

You can add any steamed green veg to this dish or replace the cous cous with qunioa as an alternative.

4 servings / calories per serving = 677 cals

Macros:

  • FAT – 30g
  • CARBS – 53g
  • PROTEIN – 32g

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Ingredients:

  • 2 tbsp Lucy Bee coconut oil
  • 1 onion, diced
  • 1 tbsp finely chopped fresh root ginger
  • 1 garlic glove crushed
  • 500g diced lean lamb
  • 1 tsp ground cumin
  • 1/2 tsp each paprika and ground coriander
  • 1 cinnamon sticks
  • 500ml passata
  • 200g sweet potatoes, cut into chunks
  • 20g pitted dates chopped
  • 20g dried apricots chopped
  • 100g cous cous (uncooked)
  • 20g wholemeal plain flour
  • To serve
  • 50g flaked almonds
  • Handful coriander, chopped

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How to cook:

 

  1. Mix together the flour, paprika, ground coriander and cumin, a pinch of salt and pepper and sprinkle all over the diced lamb covering all sides.
  2. In a hot deep-dish pan, melt the oil and fry off the onion, garlic and ginger for 5 minutes until soft.
  3. Add the lamb and cinnamon stick and stir for around 5 minutes until all sides of the lamb are browned.
  4. Pour in the passata and 1 cup of water, bring to the boil, then turn to a very low heat, cover and leave to simmer for 1.5 hours, stirring occasionally.
  5. After 1.5 hours, add the sweet potatoes, dates and apricots, a little more water if needed, cover and leave to simmer on a very low heat for 1 hour.
  6. 5 minutes before the lamb is ready, prepare your cous cous by pouring boiling water (stock water if desired for flavour) over the cous cous till it’s covered and leave to soak for 5 minutes.
  7. Serve the lamb stew over the cous cous, sprinkle with almonds and fresh coriander and serve.

Enjoy.

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