Name: Lamb tagine with kale
Prep time: 10 min
Cook time: 70 min
Total time: 1 h 20 min
Ingredients: 400g diced lamb; 1 large onion; 2 cloves of garlic; 2 carrots; 1 Tbsp spicy tagine paste; 1 Tbsp tomato purée; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp smoked paprika (or hot paprika); 1 tsp cinnamon or 1 cinnamon stick; 1 star anise; 1 tin of chopped tomatoes; 1 tin of chickpeas; 1 handful of sultanas or raisins; 1 handful of chopped dried apricots; 2 handfuls of curly kale or baby spinach; 2 Tbsp olive oil; Toasted flaked Almonds to serve

Lamb tagine with kale

6 Oct 2016

by Dinna

Prep Time

10 minutes

Cook Time

70 minutes

Total Time

1 hour, 20 minutes

Background

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

400g diced lamb
1 large onion
2 cloves of garlic
2 carrots
1 Tbsp spicy tagine paste
1 Tbsp tomato purée
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika (or hot paprika)
1 tsp cinnamon or 1 cinnamon stick
1 star anise
1 tin of chopped tomatoes
1 tin of chickpeas
1 handful of sultanas or raisins
1 handful of chopped dried apricots
2 handfuls of curly kale or baby spinach
2 Tbsp olive oil
Toasted flaked Almonds to serve

Instructions

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.