|Moroccan lamb and olive tagine|
Cooking with a little less meat makes meals healthier, packed with veges and delicious!
To Prep 0:10
To Cook 1:33
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 vegetable stock powder
5 medium tomatoes, cut into 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 serve
Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook for 2 minutes or until onion has softened. Add paprika, cinnamon, turmeric, chilli and ginger. Cook, stirring, for 1 minute or until fragrant. Add lamb. Stir to coat.
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 minutes or until sweet potato and lamb are tender. Serve with couscous.
To freeze: Cool tagine. Spoon into an airtight container. Freeze for up to 3 months.
To reheat: Thaw in fridge. Transfer to a saucepan over medium heat. Cook, covered, for 30 minutes or until heated through.
Super saver: Use pimento-stuffed olives instead of Sicilian and save around $2 in total.
Fat saturated 5.00g
Fat Total 25.00g
Carbohydrate sugars 24.00g
Carbohydrate Total 51.00g
Dietary Fibre 11.00g
All nutrition values are per serve.
Super Food Ideas – June 2010 , Page 43
Recipe by Michelle Noerianto
Photography by Rob Palmer