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Lamb & Apricot Tagine

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 600 g lamb steak diced
  • 3 tablespoons ras el hanout spice mix
  • 1 large onion diced
  • 2 carrots chopped into small pieces
  • 3 garlic cloves finely sliced
  • 1 tablespoon runny honey
  • 1 lamb stock pot dissolved in 400 ml boiling water
  • 100 g dried apricots halved
  • 400 g canned chopped tomatoes

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

563kcal

Energy (kJ)

2358kJ

Protein (g)

29.1g

Carbohydrate incl. fibre (g)

34.5g

Carbohydrate excl. fibre (g)

28.7g

Sugar (g)

22.2g

Fibre (g)

5.8g

Fat (g)

35.3g

Saturated fat (g)

15.3g

Unsaturated fat (g)

16.9g

Monounsaturated fat (g)

14.1g

Polyunsaturated fat (g)

2.8g

Trans fat (g)

0.0g

Cholesterol (mg)

108mg

Sodium (mg)

689mg

Salt (g)

1.72g

Vitamin A (IU)

6518IU

Vitamin C (mg)

17.2mg

Calcium (mg)

110mg

Iron (mg)

5.09mg

Potassium (mg)

1057mg

Total

2254kcal

9433kJ

116.5g

138.1g

114.9g

88.9g

23.2g

141.1g

61.1g

67.7g

56.4g

11.3g

0.0g

432mg

2755mg

6.88g

26072IU

68.7mg

441mg

20.37mg

4226mg


  • 1 Toss the lamb in half the spice mix and marinade for at least 30 mins if possible. Heat 1 tbsp oil in a large pan, add the lamb and fry until browned on all sides. Remove and set aside.
  • 2 Add the onion to the pan with the garlic and remaining spice mix and fry for 2-3 mins until soft. Add honey, stock, tomatoes and apricots and return meat to the pan.
  • 3 Cover and cook gently for 1 hour or until meat is cooked and tender.
  • 4 Serve garnished with the herbs and with a bowl of couscous.