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    You are in: Home / Recipes / Lamb Tagine Recipe
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    Lamb Tagine

    Total Time:

    Prep Time:

    Cook Time:

    26 hrs

    24 hrs

    2 hrs

    Rose J's Note:

    This is a lightened up verson of my favorite tagine. I made this for years and needed to lighten up the calories when I joined WW.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, 1/2 the garlic , and coriander; mix well.
    2. 2
      Add the lamb to the bag, and toss around to coat well.
    3. 3
      Refrigerate at least 8 hours, preferably overnight.
    4. 4
      Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat.
    5. 5
      Add 1/3 of the lamb, and brown well.
    6. 6
      Remove to a plate, and repeat with remaining lamb.
    7. 7
      Add onions and carrots to the pot and cook for 5 minutes.
    8. 8
      Stir in the rest of the fresh garlic and ginger; continue cooking for an additional 5 minutes.
    9. 9
      Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey.
    10. 10
      Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
    11. 11
      If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

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    Nutritional Facts for Lamb Tagine

    Serving Size: 1 (210 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 286.3
     
    Calories from Fat 194
    67%
    Total Fat 21.5 g
    33%
    Saturated Fat 9.1 g
    45%
    Cholesterol 56.3 mg
    18%
    Sodium 513.2 mg
    21%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 1.8 g
    7%
    Sugars 5.0 g
    20%
    Protein 13.5 g
    27%

    The following items or measurements are not included:

    Contadina tomato paste

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