Tuesday, 13 November 2012

Lamb Tagine

A delicious recipe that's easy to prepare and cook.

Serves 2-3

Extra Easy - 0 syns

2 Extra Lean Lamb Steaks, chopped into chunks
1 large Onion, sliced
1 Red Pepper, sliced
2 Garlic cloves, finely chopped
225ml Chicken Stock
Tin of Chopped Tomatoes
Tin of Mixed Beans
1 Cinnamon Stick
1 Bay Leaf
1/2 tsp Ground Ginger
1 tsp Ground Cumin
1/2 tsp Ground Coriander
Pinch of Saffron  
175g dried Couscous
Salt & Pepper

1. Prepare the stock and add the saffron and leave to infuse.
2. Fry the onions and peppers in a hot frying pan, sprayed with frylight, until slightly softened. Add the lamb and garlic and seal the meat.
3. Put the lamb, garlic and onions into a large saucepan and add the hot stock, tinned tomatoes, mixed beans, cinnamon stick, bay leaf, ginger, coriander and cumin, and season. Leave to simmer for an hour or until the lamb is cooked through and tender and the liquid reduced by half.
4. Just before serving, prepare the couscous according to the packet instructions and season to taste. Remove the bay leaf and cinnamon stick from the tagine and serve.

N.B. Add 9 halved dried Apricots to the saucepan at the beginning of cooking and add 2.5 syns per portion.


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