Lamb Tagine
120 mins
Labour of love
serves 4
Preparation Time: 10 mins
Cooking Time: 110 mins
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- 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.
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Method
- Preheat the oven to 180C. Season the lamb chunks with salt and pepper and heat your oil in a large casserole dish.
- 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.
- Sauté the Aromatics: In the same pot, add the onions and garlic. Sauté until softened and fragrant.
- 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.
- Combine Ingredients: Add the tomatoes, bone broth, maple syrup, black beans, bay leaf, and collagen. Stir well to combine.
- Add your lamb and bring to a simmer. Cook in the oven for 1 1/2 hours
- Add in your butternut squash and apricots and cook in the oven for a further 45 minutes.
- Serve with a sprinkling of parsley and lemon wedges.
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