Moroccan lamb tagine
With tender lamb and full of warming spices, this one-pot, high-protein recipe is great for special occasions.
Chef
Ingredients
600g shoulder of lamb, diced
Β½ teaspoon ground cinnamon
1 teaspoon saffron
2 teaspoons turmeric
3 tablespoons water
1 teaspoon black pepper
2 tablespoons olive oil
1 onion, peeled and diced
1 preserved lemon, seeds removed and diced
2 cloves garlic, finely chopped
1 tablespoon honey
300ml zero-salt vegetable stock
To serve
200g couscous
300ml boiling water
4 tablespoons olive oil
20g fresh parsley, roughly chopped
Method
-
Step 1
Mix the black pepper, cinnamon, saffron and turmeric with 3 tablespoons of water to make a marinade for the lamb. Coat the lamb in the marinade, cover with cling fi lm and rest in the fridge for at least 1 hour.
-
Step 2
Strain the lamb and cook with a little oil in a frying pan, until brown, then move to a saucepan. Cook the onion and garlic in the frying pan until soft, then add to saucepan. Deglaze the frying pan, by adding a little stock and stirring. Along with the remaining stock, pour lemon and marinade into the saucepan.
-
Step 3
Bring the saucepan to the boil, cover and simmer for approximately 1Β½ hours, or until the lamb is meltingly tender, but still holding its shape. Uncover the saucepan for the fi nal 10 minutes to reduce and thicken the sauce as required and add the honey.
-
Step 4
Pour the couscous into another large saucepan and cover with boiling water. Set aside until the grains have swollen. Turn on a low heat, add the olive oil and cook for 2 minutes, stirring with a fork to fl uff up the grains. Stir in the chopped parsley. Serve the lamb and couscous together, with a sprinkle of parsley on top.
Food facts
Couscous is the main source of carbohydrate. The value has been provided for those trained in insulin adjustment.
This recipe is low in potassium, when following quantities and serving sizes given, so is suitable if you have been advised to reduce the amount of potassium in your diet. The recipe is not low in phosphate, so if you have been prescribed a phosphate binder, take as directed. To make the recipe lower in phosphate, reduce lamb to 300g and add a 400g tin of beans, drained and washed, such as chickpeas/kidney or black beans (lowers the protein content to 32g).
The recipe is high in protein and suitable for those advised to eat more protein. To reduce the protein, reduce the meat to 300g and add 200g mixed vegetables instead - fresh or frozen (carrots, green beans, green peas). Despite the increase in vegetables, the recipe remains low in potassium.