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Lamb Tagine (Gluten Free, Dairy Free)
Cooking Method
Stove Top
Cuisine
Moroccan
Courses
Dinner
Difficulty
Beginner
Time
Prep Time: 15 mins
Cook Time: 120 mins
Total Time: 2 hrs 15 mins
Best Season
Winter
Ingredients
2
tbsp
olive oil
500
g
lamb
(cubed)
2
onions
(diced)
1
pepper
(diced)
1
tsp
turmeric
50
ml
vegetable stock
1
tbsp
tomato puree
1
tbsp
orange juice
1
tsp
ground cardamom
1
tsp
ground cinnamon
1
tsp
ground coriander
2
tsp
harissa paste
1
tbsp
honey
1
tbsp
dried apricots
(chopped)
400
g
can of chickpeas
(drained)
salt and pepper for seasoning
1
tbsp
cashew nuts
Instructions
Heat the olive oil in a large deep saucepan
Add the lamb pieces and brown for five minutes
Add the onions and peppers and cook for a further five minutes
Add in the numeric and vegetable stock
Stir in the tomato puree orange juice, cardamom, cinnamon and coriander
Bring to the boil, cover and simmer for one and a half hours
Stir in the harissa paste and honey
Add in the apricots and chick peas
Season with salt and pepper
Simmer uncovered for a further 20 minutes or until thickened
Sprinkle in the cashew nuts
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