Recipes Moroccan lamb and olive tagine

Recipes Moroccan lamb and olive tagine

Recipes Moroccan lamb and olive tagine

Recipes Moroccan lamb and olive tagine Cooking with a little less meat makes meals healthier, packed with veges and delicious! Moroccan lamb and olive tagine

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 Massel vegetable stock powder
  • 5 medium tomatoes, cut in to 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 function

Method

  • Step 1 Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook for 2 moments or until onion has softened. Put paprika, cinnamon, turmeric, chilli and ginger. Cook, stirring, for 1 minute or until fragrant. Add lamb. Stir to coat.
  • Stage 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 moments or until nice potato and lamb are tender. Function with couscous.