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Moroccan Lamb Tagine with Root Vegetables
Moroccan Lamb Tagine with Root Vegetables

Moroccan Lamb Tagine with Root Vegetables
A hearty and aromatic Moroccan dish featuring tender lamb and a medley of root vegetables.
Moroccan Lamb Tagine with Root Vegetables
Ingredients:
1
Servings
  • 500
    g
     lamb shoulder
  • 200
    g
     carrot
  • 200
    g
     turnip
  • 300
    g
     sweet potato
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 400
    g
     canned tomato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    item
     cinnamon stick
  • 1
    tsp
     ginger
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 50
    g
     almond
Preparation Time: 90 minutes
Moroccan Lamb Tagine with Root Vegetables
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic, sauté until soft.
  3. Add lamb pieces and brown on all sides.
  4. Stir in cumin, coriander, ginger, and cinnamon stick.
  5. Add canned tomatoes and bring to a simmer.
  6. Add chopped carrots, turnips, and sweet potatoes.
  7. Season with salt and pepper.
  8. Cover and simmer for about 1 hour until lamb is tender.
  9. Garnish with toasted almonds before serving.
Nutrition Per Serving 1650 g Per 100g
Energy 1078 kcal 65 kcal
Protein 85 g 5.2 g
Fibre 15 g 0.9 g
Salt 2 g 0.1 g
Sugar 20 g 1.2 g
Carbohydrates 95 g 5.8 g
Fat 60 g 3.6 g
  • 500
    g
     lamb shoulder
  • 200
    g
     carrot
  • 200
    g
     turnip
  • 300
    g
     sweet potato
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 400
    g
     canned tomato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    item
     cinnamon stick
  • 1
    tsp
     ginger
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 50
    g
     almond
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and garlic, sauté until soft.

Add lamb pieces and brown on all sides.

Stir in cumin, coriander, ginger, and cinnamon stick.

Add canned tomatoes and bring to a simmer.

Add chopped carrots, turnips, and sweet potatoes.

Season with salt and pepper.

Cover and simmer for about 1 hour until lamb is tender.

Garnish with toasted almonds before serving.

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