Lamb, apricot and chickpea tagine
This healthy lamb tagine recipe is a delicious and comforting meal that will fill your home with the most fantastic smells.
SERVES4
TIME TO MAKE2+ hours
MEAL TYPEDinner
TIME TO MAKE2+ hours
MEAL TYPEDinner
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Method
- Pre-heat the oven to 160°C
- Heat an oven proof casserole dish over medium to high heat on the stove top and add the oil
- Brown the lamb shanks on all sides then remove and set aside
- Add onion and carrots to the casserole dish and continue to cook over a low heat until softened
- Add garlic, paprika, chilli, cumin, ground coriander and cinnamon and cook for a further minute
- Add apricots, chickpeas, stock and water and bring to a simmer
- Return the shanks to the pan and push down so they are mostly covered and place a lid on the casserole dish
- Remove from the stove top and put in oven, cook for approximately 2-3 hours or until the meat is easily falling from the bone
- Remove from the oven and take the bones out, shredding the meat a little
- Add lemon juice, zest and chopped coriander and gently mix through before serving.
- 1 tbspoil
- 2lamb shanks
- 2onions, diced
- 2carrots, diced
- 3 clovesgarlic, crushed
- 1 tbsppaprika
- 1/4 tspchilli powder
- 1 tbspground cumin
- 1 tbspground coriander
- 1/4 tspground cinnamon
- 1/2 cuphalved dried apricots
- 1 canchickpeas, drained and rinsed
- 1stock cube, crumbled
- 3 cupswater
- 2 tbsplemon juice
- 1 tbsplemon zest
- 1/4 cupchopped coriander
Per serve
- Energy1551kJ
- Total Fat14.8g
- Saturated Fat4.2g
- Total Carbohydrate45.6g
- Sugars20.1g
- Dietary Fibre11.6g
- Sodium571mg
- Protein33.1g
Method
- Pre-heat the oven to 160°C
- Heat an oven proof casserole dish over medium to high heat on the stove top and add the oil
- Brown the lamb shanks on all sides then remove and set aside
- Add onion and carrots to the casserole dish and continue to cook over a low heat until softened
- Add garlic, paprika, chilli, cumin, ground coriander and cinnamon and cook for a further minute
- Add apricots, chickpeas, stock and water and bring to a simmer
- Return the shanks to the pan and push down so they are mostly covered and place a lid on the casserole dish
- Remove from the stove top and put in oven, cook for approximately 2-3 hours or until the meat is easily falling from the bone
- Remove from the oven and take the bones out, shredding the meat a little
- Add lemon juice, zest and chopped coriander and gently mix through before serving.
Ingredients
- 1 tbspoil
- 2lamb shanks
- 2onions, diced
- 2carrots, diced
- 3 clovesgarlic, crushed
- 1 tbsppaprika
- 1/4 tspchilli powder
- 1 tbspground cumin
- 1 tbspground coriander
- 1/4 tspground cinnamon
- 1/2 cuphalved dried apricots
- 1 canchickpeas, drained and rinsed
- 1stock cube, crumbled
- 3 cupswater
- 2 tbsplemon juice
- 1 tbsplemon zest
- 1/4 cupchopped coriander
Ingredients
- 1 tbspoil
- 2lamb shanks
- 2onions, diced
- 2carrots, diced
- 3 clovesgarlic, crushed
- 1 tbsppaprika
- 1/4 tspchilli powder
- 1 tbspground cumin
- 1 tbspground coriander
- 1/4 tspground cinnamon
- 1/2 cuphalved dried apricots
- 1 canchickpeas, drained and rinsed
- 1stock cube, crumbled
- 3 cupswater
- 2 tbsplemon juice
- 1 tbsplemon zest
- 1/4 cupchopped coriander
Nutrition Facts
Per serve
- Energy1551kJ
- Total Fat14.8g
- Saturated Fat4.2g
- Total Carbohydrate45.6g
- Sugars20.1g
- Dietary Fibre11.6g
- Sodium571mg
- Protein33.1g
Method
- Pre-heat the oven to 160°C
- Heat an oven proof casserole dish over medium to high heat on the stove top and add the oil
- Brown the lamb shanks on all sides then remove and set aside
- Add onion and carrots to the casserole dish and continue to cook over a low heat until softened
- Add garlic, paprika, chilli, cumin, ground coriander and cinnamon and cook for a further minute
- Add apricots, chickpeas, stock and water and bring to a simmer
- Return the shanks to the pan and push down so they are mostly covered and place a lid on the casserole dish
- Remove from the stove top and put in oven, cook for approximately 2-3 hours or until the meat is easily falling from the bone
- Remove from the oven and take the bones out, shredding the meat a little
- Add lemon juice, zest and chopped coriander and gently mix through before serving.
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