Monday, November 22, 2010

Spring Lamb Tagine Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spring Lamb Tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spring Lamb Tagine.

Preparation time : 20 minutes
Cooking time : 1 hour, 30 minutes

Ingredients (serves 5 persons)

3 tablespoons olive oil
750 g lamb, cubed
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried ginger powder
½ teaspoon ground allspice
Pinch of saffron filaments
2 small onions or 200 g, sliced
2 cloves garlic, sliced
2½ cups water or 625 ml
2 cubes MAGGI® Chicken Bouillon
2 medium tomatoes or 300 g, quartered
2 medium carrots or 200 g, cut into thick slices
2 baby zucchini or 200 g, cut into thick slices
½ tin canned chickpeas or 150 g, drained
¼ cup fresh parsley or 15 g, chopped
½ cup dried apricots or 50 g


1. Pour olive oil into a thick bottomed pot, add and lightly brown the meat cubes. Season with all spices and saffron. Add and cook onion and garlic.

2. Add water, MAGGI® Chicken Bouillon cubes and tomatoes. Cover and simmer over low heat for 1 hour or until the meat is almost tender.

3. Add carrots, baby zucchinis and chickpeas and simmer for 15–20 minutes or until vegetables and meat are cooked. Add the apricot the last 5 minutes of cooking time.

4. Stir in parsley and serve with cooked couscous.

Nutritional Information

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes
Fats :     34.00 g
Protein :     31.00 g
Carbohydrate :     27.00 g
Energy :     534.00 Kcal

More lamb recipes

Turkish lamb pizza with pumpkin & lentils
Middle Eastern spiced lamb pizza
Lamb kofta
Joanne's Lebanese lamb skewers
Lamb and date tagine with pomegranate couscous
Lamb shanks with chickpeas & Moroccan spices

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