Lamb, Fig And Almond Tagine

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Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

The ingredient of Lamb Fig And Almond Tagine

• 85g 1 2 cup blanched almonds
• 1 tablespoon ghee or olive oil
• 2 brown onions thinly sliced into rings
• 2 garlic cloves crushed
• 1 tablespoon finely grated fresh ginger
• 1 cinnamon stick
• 1 tablespoon ground cumin
• 2 teaspoons ground paprika
• 1 2 teaspoon saffron threads
• 2kg butterfly lamb leg excess fat trimmed cut into 3cm pieces
• 250ml 1 cup massel chicken style liquid stock see note
• 375ml 1 1 2 cups water
• 250g pkt dried figs
• 1 tablespoon honey
• fresh coriander sprigs to serve

The Instruction of lamb fig and almond tagine

• preheat oven to 180u00b0c place the almonds on a baking tray bake for 6 8 minutes or until toasted set aside to cool
• meanwhile heat the ghee or oil in a 28cm flameproof tagine over medium heat cook the onion stirring for 5 minutes or until soft
• add the garlic and ginger cook for 1 minute or until soft add cinnamon cumin paprika and saffron cook for 30 seconds or until aromatic add the lamb and toss to coat
• add stock and water bring to the boil reduce heat to low cover cook for 1 1 2 hours or until lamb is tender
• stir in the figs and honey cook uncovered for 15 minutes or until the figs are plump and the liquid reduces and thickens slightly
• top with almonds and coriander

Nutritions of Lamb Fig And Almond Tagine

calories: 501 9 calories
calories: 22 grams fat
calories: 5 5 grams saturated fat
calories: 30 grams carbohydrates
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calories: 48 grams protein
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