Lamb Tagine with Dried Fruit

 

                    An aromatic North African-style casserole, richly flavoured with dried fruits and warml spiced with ginger and cinnamon. The sweetness of the honey tempers the fiery harissa, and chickpeas add high-fibre carbohydrate to the dish.

Serves 4

• 30 ml olive oil
• 500 gr lean boneless lamb (such as leg), cubed
• 1 onion, chopped
• 1 ml saffron threads
• 500 ml vegetable stock, hot
• 15 ml tomato paste
• 1 orange, zest cut into strips
• 2 ml ground ginger
• 5 ml cinnamon
• 2 ml ground coriander
• 2 ml harissa, or to taste
• 15 ml honey
• 16 pickling onions or small shallots, peeled
• 160 ml pitted dried dates
• 250 ml dried apricots
• 2 x 398 ml cans chickpeas, drained and rinsed
• 30 ml chopped walnuts

1. Heat the oil in a large, deep saucepan or flameproof casserole dish.
2. Add the lamb and fry until lightly browned ; push the meat to one side and add the chopped onion to the pan.
3. Fry for 5-10 minutes, stirring frequently, until golden.
4. Stir the saffron into the hot stock, then pour into the pan ; add the tomato paste, strips of orange zest and spices.
5. Stir well, then bring to a boil ; reduce the heat, cover and leave to simmer gently for 1½ hours.
6. Uncover the pan and take out 250 ml of the sauce ; stir the harissa and honey into the reserved sauce, then stir the mixture back into the pan.
7. Add the pickling onions or shallots, dates, apricots and chickpeas and mix ; simmer gently, uncovered, for a further 20 minutes, stirring occasionally.
8. Season to taste and scatter the chopped walnuts over the top, then serve.
9. Put an extra harissa on the table for those who like more heat.

Each serving : 40 g protein, 21.5 g fat, 67 g carbohydrate, 17 g fibre, 650 Calories.

BON APPÉTIT