Moroccan Lamb Tagine
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By Food Network.com
Moroccan Lamb Tagine
Instructions
Prep:25minCook:3h 20min
One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!
Updated at: Tue, 18 Feb 2025 10:21:33 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
28
High
Nutrition per serving
Calories828.2 kcal (41%)
Total Fat44.2 g (63%)
Carbs43.2 g (17%)
Sugars17 g (19%)
Protein61.9 g (124%)
Sodium569 mg (28%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
olive oil
good
6frenched lamb shanks
small, 5 to 6 pounds total
3 cupsyellow onions
chopped
3garlic cloves
thinly sliced
1 tablespoonfresh ginger
grated
1 ½ teaspoonschili powder
1 ½ teaspoonsground turmeric
1 ½ teaspoonsground cumin
½ teaspoonground cardamom
1cinnamon stick
4 - inch
1 x 28 ouncecan diced tomatoes
such as san marzano
2 cupschicken stock
good, preferably homemade
2 tablespoonslight brown sugar
lightly packed
4 sliceslime
1/2 - inch - thick
kosher salt
freshly ground black pepper
1 poundyukon gold potatoes
unpeeled and 1 - inch - diced
1 poundbutternut squash
peeled and 1 - inch - diced
0.5 poundsweet potatoes
unpeeled and 1 - inch - diced
couscous
for serving
Instructions
View on Food Network.com
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