Lamb tagine with kale
During the cold months I love making stews and tagines because they are easy to prepare and can be left simmering on the stove or the in oven for a couple of hours. Also, stews can be packed with so many nutrients! I cooked this lamb tagine with kale (spinach would be good too), making this traditional dish even more healthy! It’s a perfect weekend meal for friends and family – best served with couscous or flatbread.
Ingredients
Method
- Heat half of the oil in a large casserole dish, then brown the lamb all over. Transfer them onto a plate.
- Meanwhile, slice the onion, finely chop the garlic, drain the chickpeas and measure out the spices.
- Add the remaining oil and gently sauté the onion until soft then add the garlic. Stir for a 30 seconds and add the tagine and tomato paste, stir again then add the spices. Stir for a minute or so, until fragrant.
- Pour in the chopped tomatoes, add the carrots ( whole) and enough water to cover the meat. Season with salt and pepper. Bring to the boil. Cover and gently simmer for about 30-45 minutes.
- Add the drained chickpeas and cook for a further 20 minutes (under cover).
- Add the dried fruits and cook for a further 10 minutes.
- Add the kale or spinach and let it steam for about 5 minutes until they have welted.
- Serve with the almonds scattered on top.