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Moroccan lamb tagine with honey and almonds
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This easy recipe can be prepared in just 15 minutes, then you can leave it to cook slowly until you're ready to eat.
Serves: 6
750g Shoulder of lamb, deboned
3 tbsp Olive oil
2 Onions, finely sliced
2 Carrots, peeled, diced
1 tsp ground ginger
1 tsp cumin seeds
1 tsp Saffron powder (or 10–12 threads)
1 tsp ground cinnamon
½ tsp salt
5 dried apricots, diced
1 tbsp Clear honey
50g Flaked almonds, toasted
1 tbsp Harissa chilli paste
300g Couscous
Fresh mint leaves, to serve
Typical values per serving:
Energy |
2,809kj 671kcals |
---|---|
Fat | 35.4g |
Saturated Fat | 12.1g |
Carbohydrate | 56.4g |
Sugars | 17.6g |
Protein | 31.8g |
Salt | 0.8g |
Fibre | 5.8g |
This recipe was first published in Mon Mar 01 00:00:00 GMT 2010.
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