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Surfinsapo's Lamb Tagine Recipe Video
|Olive oil||1 Tablespoon|
|Onion||2 Large, 1/8 inch thick slices|
|African herb spice mix||2 Teaspoon (seven spice mix)|
|Boneless lamb shoulder||1 Pound, cut into cubes|
|Garbanzo bean||1 Can (10 oz)|
|Carrot||12 Ounce, peeled (baby carrots, 1 bag)|
|Kalamata olives||1 Cup (16 tbs)|
|Preserved lemon||2 Medium, chopped finely|
|Pine nut||1⁄2 Cup (8 tbs)|
Calories 926 Calories from Fat 514
% Daily Value*
Total Fat 57 g88.4%
Saturated Fat 12.4 g62%
Trans Fat 0 g
Cholesterol 80.5 mg
Sodium 728.1 mg30.3%
Total Carbohydrates 72 g24%
Dietary Fiber 18.7 g75%
Sugars 18.9 g
Protein 38 g75.7%
Vitamin A 285.3% Vitamin C 32.7%
Calcium 16.9% Iron 46.5%
*Based on a 2000 Calorie diet
Things You Will NeedTagine or Crockpot
1. Season the lamb cubes with the spice mixture. Let marinate for about an hour.
2. Make a lamb stock with the bones.
3. In a tagine pot or a ceramic crock-pot or flameproof casserole with a lid, heat the olive oil on low heat.
4. When hot, add the sliced onions and sauté them until soft and translucent.
5. Add the spice seasoned lamb chunks and brown them with the onion until evenly seared and the fat is rendered. Slow cook and stir frequently.
6. Add the garbanzo beans, baby carrots and olives and mix lightly into the meat and onion mixture.
7. Allow to cook for the flavors to blend.
8. Add the chopped preserved lemons to 2 cups of lamb stock or water and add to the tagine.
9. Cover the tagine and allow the meat beans and carrots to slow cook until tender.
10. Serve the lamb tagine from the pot and accompany with bread, cooked rice or couscous.