Beef / Pork

Moroccan Lamb Tagine is for Dinner.

Moroccan Lamb Tagine takes 45 minutes to prepare.

Moroccan Lamb Tagine takes 90 minutes to cook.

Moroccan Lamb Tagine makes 8 servings.

The ingredients for Moroccan Lamb Tagine are:

2 tablespoons olive oil, divided
1 1/2 lbs. lamb meat, cut into 3/4 inch cubes
2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1 pinch saffron
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander
2 medium onions, diced
5 carrots, sliced
2 Tablespoons Asian Garlic/Ginger paste
1 lemon, zested
14.5 ounces low sodium chicken broth (1 can)
1 tablespoon sun-dried tomato paste
1/4 cup freeze-dried apricot bits
1/8 teaspoon stevia powder

Here is how you make Moroccan Lamb Tagine:

1. Place lamb cubes in a bowl, and coat with 1 tablespoon of the olive oil. Set aside. Mix together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix. Add spice mixture to the lamb, and mix so the lamb cubes are well coated with the spice. Let sit for at least 15 minutes, although it's better if you can refrigerate for at least 8 hours, preferably overnight. 2. Heat the remaining tablespoon of olive oil in a heavy dutch oven over medium-high heat. Add 1/2 of the lamb, and brown well. Remove to a plate, and brown the other half of the lamb, then remove it. To the hot oil remaining in the pot, add the onions and carrots to the pot and cook for 5 minutes. Stir in the freeze-dried apricot and garlic/ginger paste; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and stevia powder. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours, or until the meat is tender, stirring occasionally. Serve over couscous or rice. Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user GEORGEVW.

The nutritional information for Moroccan Lamb Tagine is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 214.8

• Total Fat: 11.5 g
• Cholesterol: 54.5 mg
• Sodium: 430.1 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 2.3 g
• Protein: 17.9 g

The dietary needs meet for Moroccan Lamb Tagine is Low Carb