Lamb Tagine with Coriander and Spices
Lamb tagine is a fragrant dish, originating in North Africa. It is traditionally made in a cooking dish, known as a tagine, from where it takes its name. This dish consists of a plate with a tall lid with sloping sides. It has a narrow opening to let steam escape, while retaining the flavour.
Ingredients
- 4 lamb chump chops
- 2 garlic cloves crushed
- pinch of saffron strands
- 1/2 tsp ground cinnamon plus extra to garnish
- 1/2 tsp ground ginger
- 1 tbsp chopped fresh coriander
- 1 tbsp chopped fresh parsley
- 1 onion finely chopped
- 3 tbsp olive oil
- 1/2 pint lamb stock
- 2 oz blanched almonds to garnish
- 1 tsp sugar
- salt and freshly ground black pepper
Instructions
- Season the lamb with the garlic, saffron, cinnamon, ginger and a little salt and black pepper. Place on a large plate and sprinkle with the coriander, parsley and onion. Cover loosely and set aside in the fridge for a few hours to marinate.
- Heat the oil in a large frying pan, over a moderate heat. Add the marinated lamb and all the herbs and
- onion from the dish.
- Fry for 1 - 2 minutes, turning once, then add the stock, bring to the boil and simmer gently for 30 minutes,
- turning the chops once.
- Meanwhile, heat a small frying pan over a moderate heat, add the almonds and dry fry until golden, shaking the pan occasionally to ensure they colour evenly. Transfer to a bowl and set aside.
- Transfer the chops to a serving plate and keep warm. Increase the heat under the pan and boil the sauce until reduced by about half. Stir in the sugar. Pour the sauce over the chops and sprinkle with the fried almonds and a little extra ground cinnamon.
Calories: 486 kcal
Carbohydrates: 7 g
Protein: 46 g
Fat: 30g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 129 mg
Sodium: 187 mg
Potassium: 686 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 94 IU
Vitamin C: 4 mg
Calcium: 67 mg
Iron: 4 mg