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Ingredients
US|METRIC
4 SERVINGS
- 450 grams lamb (diced lean)
- 1 tsp. ground black pepper
- 3 tsp. paprika
- 1 tsp. ground cinnamon
- 2 tsp. turmeric
- 1 Tbsp. Flora Cuisine
- 1 onion (large, chopped)
- 1 clove garlic (chopped)
- 55 grams dried apricots
- 25 grams sultanas (or raisins)
- 25 grams almonds (toasted flaked)
- 2 tsp. honey
- 570 mL lamb stock
- 400 grams chopped tomatoes (tin)
- 2 tsp. tomato puree
- 1 Tbsp. fresh coriander (chopped, to garnish, optional)
- 1 Tbsp. fresh parsley (chopped, to garnish, optional)
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Directions
- Preheat oven to gas mark 3/170°C/150°C fan/325°F.
- Toss the lamb with black pepper, paprika, cinnamon and turmeric, coating evenly.
- Heat Flora Cuisine in a casserole dish, add in onion and garlic and fry until softened.
- Add spiced lamb and fry until the meat is browned, around 5 minutes, stirring now and then.
- Add in the remaining ingredients, mix well and bring to the boil. Cover and transfer to the oven and cook for 1 hour 30 minutes. Garnish with the fresh coriander and parsley and serve with rice.
NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol85mg28% |
Sodium310mg13% |
Potassium1040mg30% |
Protein25g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber5g20% |
Sugars16g |
Vitamin A45% |
Vitamin C30% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(8)
Jimena a year ago
Really easy and tasty. Added some carrots and potatoes too. Served with cous cous instead of rice.
Nicola a year ago
Easy to make used my tagine for the first time .Flavour was lovley however I did add alittle bit more honey maybe due to cheeper tomatoes used .I halved the recipe as didn't have so much lamb.It was thick and rich would be lovley with bit of veg added ( butternut squash ,courgette ,sweet potatoes or chick peas)
Lisa 3 years ago
This came out really good! I didn’t use the Flora Cuisine. Just butter and oil instead. And I added chopped sweet potatoes as recommended by another here. Cooked in a Dutch Oven. Delish. It is much more broth-y than I thought it would be. But some nice pita bread sopped that up quite well.
Hello Hipbones 3 years ago
We had made our own lamb stock and had saved meat from the bones when doing that so this recipe was perfect! I did not have the Flora Cuisine... no idea what that is and surprised there isn't a link in the recipe to find it. I also didn't have Apricots so put in some dates instead.
I added carrots to this recipe as well as 1 tsp. sea salt, 1/2 tsp of Allspice and 1/2 tsp of Corriander seeds. Roasted it all in a dutch oven for 2 hours and served it with Cauliflower Rice to keep the carbs down.
"My Oh My"!!! The flavours are deep, complex and divine! Definitely a favourite that we will make again. Next time with dried Apricots for sure as I bet they add a wonderful element.
Richard 4 years ago
Really tasty. Added aubergine and sweet potato to the mix too. Made it in the slow cooker after the initial fry. Will definitely make again.