Lamb tagine with dried fruit
An aromatic North African-style casserole, richly flavoured with dried fruits and warmly spiced with ginger and cinnamon. The sweetness of the honey tempers the fiery harissa, and chickpeas add high-fibre carbohydrate to the dish.
|Servings||Prep Time||Cook Time|
- 2 tbsp olive oil
- 1 lb lean boneless lamb (such as leg), cubed
- 1 onion chopped
- 1⁄4 tsp saffron threads
- 2 cups diluted salt-reduced or homemade vegetable stock hot
- 1 tbsp tomato paste
- 1 orange zest cut into strips
- 1⁄4 tsp ground ginger
- 1 tsp ground cinnamon
- 1⁄2 tsp ground coriander
- 1/2 tsp harissa or to taste
- 1 tbsp honey
- 16 pickling onions or small shallots, peeled
- 2/3 cup dried dates pitted
- 1 cup dried apricots
- 2 398ml cans chickpeas drained and rinsed
- 2 tbsp walnuts chopped
- Heat the oil in a large, deep saucepan or flameproof casserole dish. Add the lamb and fry until lightly browned. Push the meat to one side and add the chopped onion to the pan. Fry for 5-10 minutes, stirring frequently, until golden.
- Stir the saffron into the hot stock, then pour into the pan. Add the tomato paste, strips of orange zest and spices. Stir well, then bring to a boil. Reduce the heat, cover and leave to simmer gently for 1 1/2 hours.
- Uncover the pan and take out about a cup of the sauce. Stir the harissa and honey into the reserved sauce, then stir the mixture back into the pan.
- Add the pickling onions or shallots, dates, apricots and chickpeas and mix. Simmer gently, uncovered, for a further 20 minutes, stirring occasionally.
- Season to taste and scatter the chopped walnuts over the top, then serve. Put a little extra harissa on the table for those who like more heat.
Cook's tip: You can prepare ahead up to the end of step 4, then cool and chill. Freeze if you like. Thaw and reheat gently until piping hot throughout, adding a little extra stock if necessary.Variation' You could replace the pickling onions, dates and apricots with 2 tablespoons raisins, 1 large zucchini, diced, and 1 chopped tomato, plus a slice of pumpkin, peeled, cored and diced.
Each serving: 40 g protein, 21.5 g fat of which 5.5 g saturates, 67 g carbohydrate, 17 g fibre, 650 Calories