Dinner

Lamb and Bean Tagine is for Dinner.

Lamb and Bean Tagine takes 20 minutes to prepare.

Lamb and Bean Tagine takes 60 minutes to cook.

Lamb and Bean Tagine makes 3 servings.

The ingredients for Lamb and Bean Tagine are:

1 tbsp Sunflower Oil (oleic)
300g or 10.6 oz Lamb shoulder, trimmed and cubed
1/2 medium Onions (2-1/2" dia)
1 clove Garlic
1/3 tsp Cinnamon, ground
1/3 tsp Cumin seed, ground
1/3 tsp Ginger, ground
1 tsp Turmeric, ground
1 small Red Chilli (fresh or dried, leave whole)
100g Carrot, cut in chunks
40 g Prunes, dried
40 g Raisins
150ml Chicken Stock from a cube
200 g Canned Tomatoes
100 g Navy (Flageolet) Beans, canned

Here is how you make Lamb and Bean Tagine:

1. Heat the oil in a tagine or heavy pan and fry the lamb until it is browned, remove the lamb with a slotted spoon.2. Fry the onion for 4 minutes then stir in the garlic and spices and fry for 2 mins.3. Add the carrots, prunes and raisins, return the lamb to pan and stir.4. Add the stock and tomatoes, stir, season with pepper and bring to the boil briefly.5. Turn down and cover, cook for at least 45 mins, or longer on a lower heat.6. 15 mins before you want to eat, stir in the canned beans and check for salt. 7. Heat the couscous and chop some fresh parsley and mint to sprinkle over.8. Serve with herbs and a tbsp of yogurt or a cucumber and yogurt salad if desired (not included in the calorie count)

The nutritional information for Lamb and Bean Tagine is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 344.1

• Total Fat: 11.5 g
• Cholesterol: 62.1 mg
• Sodium: 195.4 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 7.5 g
• Protein: 24.9 g