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Description
This Lamb and Tomato Jam Tagine draws its inspiration from traditional North African Berber cuisine. The tagine is a stew that derives its name from the traditional earthenware dish in which it is cooked. Flavored with honey, ginger, cinnamon, and plenty of garlic, this hearty lamb stew also combines sweet and savory with just a little heat. It also features the sweet burst of roma tomatoes and the light crunch of almonds. Best served alongside couscous or your favorite rice, this lamb and tomato jam tagine is also gluten free.
Ingredients
- 15 Roma tomatoes (very red and halved)
- olive oil
- 1 kg leg of lamb (deboned and roughly cubed)
- 2 onions (diced)
- 3 garlic cloves (diced)
- 1 tsp. powdered ginger
- ground black pepper
- 1 Tbsp. ground cinnamon
- 2 Tbsp. tomato paste
- salt
- 2 Tbsp. honey
- 30 grams butter
- 40 grams almonds (peeled)
Directions
- Grate the tomatoes, discarding the peels. Set aside.
- In a Dutch oven, heat up some olive oil and sear the lamb on all sides. Do this in sections if necessary, ensuring the lamb sears and does not boil. Drain and set aside.
- In the same Dutch oven, add the onions and saute on low heat until softened. Add the garlic, ginger, black pepper, and cinnamon. Stir for about a minute.
NutritionView More
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Calories590Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol175mg58% |
Sodium470mg20% |
Potassium1540mg44% |
Protein58g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber6g24% |
Sugars19g |
Vitamin A45% |
Vitamin C60% |
Calcium10% |
Iron35% |
* 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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