Lamb, chickpea and fig tagine
Reviewed by our expert panelServes: 6
Time to make: 1 hr 55 mins
Hands-on time: 20 mins
Total cost: $32.76 / $5.46 per serve
(at time of publication)
Ingredients
- 750g lean lamb, cubed
- ¼ teaspoon freshly ground black pepper
- 2 small onions, thickly sliced
- 2 cloves garlic, crushed
- 1 teaspoon Moroccan seasoning
- 1 cinnamon stick, bruised
- 2 carrots, diced
- 2 courgettes, thickly sliced
- 420g can chickpeas, rinsed
- 125g dried figs, chopped
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh coriander
- 2 tablespoons chopped fresh parsley
- 2 cups couscous
Instructions
1 Place lamb, pepper, onions, garlic, Moroccan seasoning and cinnamon stick in a large saucepan. Add enough water (about 4 cups) to cover lamb. Bring to the boil, cover and simmer gently for 1 hour.
2 Add carrots, courgettes, chickpeas and figs to saucepan. Cover and simmer for 30 more minutes. Stir in tomato paste and herbs. Simmer for 5 minutes, uncovered.
3 Meanwhile, place couscous in a large bowl with 2 cups boiling water. Cover and stand for 10 minutes then fluff with a fork. Serve lamb with couscous and garnish with parsley, if preferred.
Nutrition Info (per serve)
-
Kilojoules 2040kJ
-
Calories 488cal
-
Protein 38g
-
Total fat 10g
-
–Saturated fat 4g
-
Carbohydrates 60g
-
–Sugars 17g
-
Dietary fibre 10g
-
Sodium 240mg
-
Calcium 120mg
-
Iron 4.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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