Moroccan Lamb Tagine with Polenta Chips

Slow-cooked lamb shoulder with aromatic spices, apricots, and citrus, served with a fresh orange and onion relish and toasted nuts.

Lamb Dairy Free Gluten Free Slow Cooked Tagine Nut Free

Estimated Nutrition

Calories

1052.1

kcal / serving

4208.2 kcal total

Carbs

52.8g

per serving

211.1 g total

Fat

71.4g

per serving

285.6 g total

Protein

49.6g

per serving

198.4 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

175

Apricots

dried

pieces

Orange Peel

large pieces

pieces

Oranges

segmented

Liquids

600

Chicken Stock

Meat

900

Lamb Shoulder

excess fat removed, cut into 5cm chunks

NutsSeeds

cloves

Garlic

chopped

tbsp

Cumin

ground

tbsp

Coriander

ground

tbsp

Paprika

hot

stick

Cinnamon Stick

broken in half

0.5

tsp

Black Pepper

ground

handful

Coriander Leaves

fresh

tbsp

Mint Leaves

fresh, shredded

Pine Nuts

lightly toasted

OilsFats

tbsp

Olive Oil

Vegetables

piece

Onion

large, roughly chopped

400

Chopped Tomatoes

canned

piece

Red Onion

finely chopped

piece

Red Chilli

finely chopped

Method

Trim the fat from the lamb and cut into 5cm chunks.

Heat a large non-stick pan until hot.

Sear half the lamb until browned and deglaze with 100ml of chicken stock.

Scrape the sediment from the pan and reserve the liquid with the meat.

Repeat the searing and deglazing process for the remaining lamb.

Heat olive oil in the pan and fry the onion for 10 minutes until golden.

Add garlic for 2 minutes and then stir in the ground spices for 1 minute.

Add all remaining tagine ingredients and simmer covered for 2 hours until tender.

Mix the relish ingredients in a bowl and serve over the tagine with toasted pine nuts.