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| Moroccan lamb and olive tagine |
Cooking with a little less meat makes meals healthier, packed with veges and delicious!
To Prep 0:10
To Cook 1:33
INGREDIENTS 17
DIFFICULTY EASY
SERVINGS 4
Ingredients
1/4 cup olive oil
1 brown onion, halved, sliced
2 garlic cloves, finely chopped
1 teaspoon paprika
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon chilli powder
1/4 teaspoon ground ginger
150g diced lamb
1 teaspoon vegetable stock powder
5 medium tomatoes, cut into quarters
800g orange sweet potato, peeled, sliced
400g can chickpeas, drained, rinsed
1 medium lemon, thickly sliced
1/2 cup green Sicilian olives
1 tablespoon honey
Couscous, to serve
Method
Step 1
Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook for 2 minutes or until onion has softened. Add paprika, cinnamon, turmeric, chilli and ginger. Cook, stirring, for 1 minute or until fragrant. Add lamb. Stir to coat.
Step 2
Add 4 cups cold water and stock powder. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour. Add tomato, sweet potato, chickpeas, lemon, olives and honey. Cover. Simmer for 30 minutes or until sweet potato and lamb are tender. Serve with couscous.
Notes
To freeze: Cool tagine. Spoon into an airtight container. Freeze for up to 3 months.
To reheat: Thaw in fridge. Transfer to a saucepan over medium heat. Cook, covered, for 30 minutes or until heated through.
Super saver: Use pimento-stuffed olives instead of Sicilian and save around $2 in total.
Nutrition
Energy 2193kJ
Fat saturated 5.00g
Fat Total 25.00g
Carbohydrate sugars 24.00g
Carbohydrate Total 51.00g
Dietary Fibre 11.00g
Protein 19.00g
Cholesterol 26.00mg
Sodium 683.63mg
All nutrition values are per serve.
Super Food Ideas - June 2010 , Page 43
Recipe by Michelle Noerianto
Photography by Rob Palmer