Lamb Tagine with Harissa & Green Olives
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By Robbo218
Lamb Tagine with Harissa & Green Olives
4 steps
Prep:30minCook:25min
Updated at: Wed, 16 Aug 2023 19:32:19 GMT
Nutrition balance score
Good
Glycemic Index
39
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories770.7 kcal (39%)
Total Fat55 g (79%)
Carbs29.8 g (11%)
Sugars15.7 g (17%)
Protein40.4 g (81%)
Sodium737.2 mg (37%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1.2kglamb shoulder
boned, chopped coursely
300gred onion
large, grated coursely
2cloves garlic
crushed
2 tablespoonscoriander stems
finely chopped
1cinnamon stick
halved
1 teaspoonground cumin
1 teaspoonground ginger
1 teaspoonsweet paprika
80mlolive oil
1 tablespoonharissa paste
800gchopped tomatoes
70gtomato paste
125mlbeef stock
400gcanned chickpeas
rinsed, drained
2 tablespoonshoney
90ggreen olives
pitted, small
2 teaspoonspreserved lemon rind
finely chopped
6 tablespoonsfresh mint leaves
for finishing
Instructions
Step 1
Combine the lamb, onion, garlic, coriander stems, spices and half the oil in a large bowl.
Step 2
Heat the remaining oil in a large frying pan; cook lamb mixture, in batches, until browned all over. Transfer lamb to pressure cooker.
Step 3
Stir harissa paste, tomatoes, tomato paste, stock, chickpeas and honey into cooker. Cook on high for ten minutes. Release pressure.
Step 4
Remove cinnamon stick; stir in olives and lemon rind. Season to taste; sprinkle with mint.
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