Moroccan Lamb Tagine

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MOROCCAN LAMB TAGINE

This is my new, favourite recipe.  This lovely rich and spicy lamb tagine is perfect for cold, wintry evenings.  The flavour is deep and satisfying and the aromas in the house are delightful.  This dish is simple to create and as it bakes slowly in the oven, allows time to socialise with family or guests, or just put your feet up.  This recipe contains 38.2g net carbs, which is just under 10g net carbs per serving.


Ingredients ( for 4 Servings)
  • 600g Dice Lamb Leg steaks (other cuts will be fine too)
  • 2 tblsp Olive Oil
  • 1 Red Onion - chopped roughly
  • 2 cloves Garlic - chopped roughly
  • 1 tblsp Harissa Seasoning
  • 1 cinnamon stick
  • 1 tsp sweet cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 2 tsp paprika
  • 1 tsp Bocha Sweet Sugar
  • 400g Can of Tinned Tomatoes.  Find the lowest net carbs that you can as they vary greatly.
  • 12 stoned Kalamata Olives
  • 12 blanched Almonds
  • 1 red pepper - sliced
Method
  • Preheat your FAN oven to 130*C and put your tagine or casserole dish in the oven to warm.  I use my fan oven for this dish as it is my largest oven and the only one I can fit my tagine in.  If you are using a regular oven, then up your temperature to 150*C.
  • Heat the olive oil in a large frying pan and sauté the onion and garlic.
  • When slightly softened add all the spices and bocha sweet sugar and cook for a further minute
  • Then add the meat and fry-off, turning each piece regularly until all sides are sealed and covered in spices
  • Add the tinned tomatoes, the olives and almonds and stir whilst you gently bring the tagine to a boil.
  • Then add the red pepper and stir through the dish evenly.
  • Carefully lift your tagine or casserole dish out of the oven and decant the contents of the frying pan into your dish.  Place the lid on and bake in the centre of the oven for 2.5 hours.  Because the tagine has a hole in the top, the steam will escape and the tagine will thicken naturally.  If you are using a casserole dish, remove the lid 30 minutes before the end of cooking to allow the tagine to thicken.
  • Remove from the oven and take out the cinnamon stick prior to serving.
  • Serve with Moroccan couscous and some yoghurt.
NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.

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