Name: Lamb Tagine
Prep time: 10 min
Cook time: 110 min
Total time: 120 min
Yield: 4
Ingredients: 1 tbsp of Olive Oil or MCT Oil; 600g of Lamb, cut into cubes; 2 Onions, peeled and sliced; 2 Garlic cloves, crushed; Salt and Pepper; 2 tsp of Cumin; 2 tsp of coriander; 2 tsp of Paprika; 1/2 tsp of ground Cinnamon; 2 Spice capsules; 1 tsp of Harissa Paste; 1 400g tin of Cherry Tomatoes; 400ml of Bone Broth; 2 tbsp of Maple Syrup; 1 400g tin of Black Beans, rinsed and drained; 1 Bay leaf; 2 large scoops of Collagen; 1 medium Butternut Squash, peeled and chunked; 50g of Apricots, halved; Generous handful of flat leafed Parley and lemon wedges to serve.

1 min read

Lamb Tagine

Sticky, sweet and utterly delicious, this tagine recipe will ignite your senses and provide you body with amino acid magic.

Ingredients:

1 tbsp of Olive Oil or MCT Oil
600g of Lamb, cut into cubes
2 Onions, peeled and sliced
2 Garlic cloves, crushed
Salt and Pepper
2 tsp of Cumin
2 tsp of coriander
2 tsp of Paprika
1/2 tsp of ground Cinnamon
2 Spice capsules
1 tsp of Harissa Paste
1 400g tin of Cherry Tomatoes
400ml of Bone Broth
2 tbsp of Maple Syrup
1 400g tin of Black Beans, rinsed and drained
1 Bay leaf
2 large scoops of Collagen
1 medium Butternut Squash, peeled and chunked
50g of Apricots, halved
Generous handful of flat leafed Parley and lemon wedges to serve.

Products needed:

Spice – Curcumin and Turmeric Dietary Supplement

Instructions:

1. Preheat the oven to 180C. Season the lamb chunks with salt and pepper and heat your oil in a large casserole dish.
2. Brown the Lamb: Heat the MCT Oil in a large pot or tagine over medium-high heat. Add the lamb cubes and brown on all sides. Remove the lamb and set aside.
3. Sauté the Aromatics: In the same pot, add the onions and garlic. Sauté until softened and fragrant.
4. Add Spices: Stir in the smoked paprika, contents of your Spice capsules, ground cinnamon, and harissa paste. Cook for 1-2 minutes until the spices are fragrant.
5. Combine Ingredients: Add the tomatoes, bone broth, maple syrup, black beans, bay leaf, and collagen. Stir well to combine.
6. Add your lamb and bring to a simmer. Cook in the oven for 1 1/2 hours
7. Add in your butternut squash and apricots and cook in the oven for a further 45 minutes.
8. Serve with a sprinkling of parsley and lemon wedges.