Lamb Tagine
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.
- Duration
- Cook Time
- Prep Time
- 8Servings
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
Preparation
Preheat oven to 300℉.
- 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 Information
- Serving Size: per serving
- Calories: 475
- Carbohydrate Content: 27.6 g
- Cholesterol Content: 153 mg
- Fat Content: 17 g
- Fiber Content: 4.9 g
- Protein Content: 51.8 g
