You will love the flavors of the savory and sweet lamb stew with Moroccan ancestry. If you have a tagine use it, but we made it in a standard dutch oven and it was perfect.
Lamb Tagine
Servings
8 Servings
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 3 pounds lamb stew meat
- 2 onions diced
- 3 carrots diced
- 6 cloves garlic minced
- 1 tablespoon shawarma spice
- 1 tablespoon tomato paste
- ½ cup pitted dates chopped
- 1 can chickpeas can
- 1 cups chicken broth
- 1 butternut squash cubed
- Garnish: cilantro whole wheat couscous
Instructions
- Heat the olive oil in a heavy large pan.
- Sprinkle lamb with 1 teaspoon salt and pepper. Add the lamb to pan and brown all over. Remove from pan and set aside.
- Add onions and carrots and saute 5 minutes, then add garlic and saute until fragrant.
- Add shawarma seasoning and 1 teaspoon salt and coat onions. Add tomato paste, stir and cook until coated. Add broth, dates, chickpeas and lamb. Stir well. Cover and cook over low heat for 90 minutes.
- Add and squash cook 45 minutes more. Serve over couscous sprinkled with cilantro.
Nutrition
Nutrition Facts
Lamb Tagine
Amount per Serving
Calories
475
% Daily Value*
Fat
17
g
26
%
Cholesterol
153
mg
51
%
Carbohydrates
27.6
g
9
%
Fiber
4.9
g
20
%
Protein
51.8
g
104
%
* Percent Daily Values are based on a 2000 calorie diet.
Thank you for letting us know. You are correct. It can stay on the stove and cook on low, the recipe has been fixed.
Recipe hasn’t been corrected. Still states “Preheat oven to 300℉”.
The recipe says preheat the oven to 300 F but it looks as if the Tagine is cooked entirely on the stove top. Could you please clarify the instructions? I’m very keen to try it! Thanks.