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Lamb Tagine with Fennel
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Lamb Tagine with Fennel
Lamb gently simmered with fennel, almonds, olives, and Moroccan spices.
«Ras-el-hanout» is the complex Moroccan spice blend used in this recipe. It means «head of the shop», because shop owners create their own unique blend, which combines up to 50 ingredients, sometimes including also aphrodisiacs, but most commonly cinnamon, nutmeg, ginger, anise, peppercorns, cloves, cardamom, dried flowers, mace, and turmeric.
Ingredients
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300 g |
lamb's shoulder, boneless, cut into 3-4 cm pieces |
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1/2 |
fennels, thinly sliced |
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180 g |
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1/2 |
onions, finely chopped |
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100 g |
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1 clove |
garlic, finely chopped |
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1/2 |
carrots, diced |
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50 g |
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1/2 cup |
canned tomatoes (diced) |
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130 g |
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6 |
black olives |
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2 1/2 tbsp |
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1 tbsp |
almonds [optional] |
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8 g |
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2 tbsp |
raisins |
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14 g |
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1 tbsp |
butter, unsalted |
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14 g |
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1 tbsp |
olive oil |
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15 mL |
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3/4 cup |
beef broth |
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190 mL |
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1/4 tsp |
ground cumin |
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1 g |
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1/4 tsp |
curry powder |
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1 g |
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1/4 tsp |
couscous spice (ras-el-hanout) |
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1 g |
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1 |
bay leaf |
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0.1 g |
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1 tbsp |
fresh cilantro |
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2 g |
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2/3 cup |
couscous |
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100 g |
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2 tbsp |
lemon juice, freshly squeezed |
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3/4 lemon |
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ground pepper to taste |
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salt to taste |
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Before you start
The traditional tagine cooking dish, with its particular shape, can be replaced by any baking dish or
casserole with a tight-fitting lid.
A mandolin will be useful to thinly slice the fennel.
Method
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Preheat the oven to 175°C/350°F. In a small bowl, macerate the raisins in water.
- Prepare the vegetables. Mince the onion and garlic, cut the fennel into thin slices, and chop the carrot. Cut the lamb into 3-4 cm pieces.
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Heat the oil in a pan over high heat. Sauté the lamb pieces, turning frequently. Cook about 8-10 min, until golden. Add salt and pepper, then transfer the lamb and cooking juice into the tagine or casserole. Set aside.
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In the same pan, add the butter and sauté the onion, garlic, and fennel 2-3 min over medium heat. Add the carrot and diced tomatoes. Cook 5 min.
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Place the vegetables into the casserole with the lamb pieces. Add the raisins, olives, whole almonds (optional), cilantro, bay leaves, and spices. Pour in the warm broth. Cook 40 min with the lid on and then 15 min without, in order to reduce the juice. Sprinkle with lemon juice. Adjust the seasoning.
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When ready to serve, cook the couscous. Serve directly out of the casserole with the couscous on the side.
Claims
- Free :
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Added Sugar
- Low :
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Calories, Cholesterol, Saturated Fat, Sodium
- Source of :
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Calcium, Vitamin D
- Good source of :
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Copper, Pantothenic Acid, Vitamin B1, Vitamin B6, Vitamin C, Vitamin K
- Excellent source of :
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Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin E, Zinc
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (570g)
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Amount
% DV*
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* DV = Daily Value
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Calories
590
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Fat
23 g
36 %
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Saturated 7 g
+ Trans 0.2 g
38 %
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Cholesterol
95 mg
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Sodium
580 mg
24 %
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Carbohydrate
62 g
21 %
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Fibre
7 g
26 %
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Sugars
9 g
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Protein
36 g
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Vitamin A
45 %
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Vitamin C
45 %
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Calcium
15 %
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Iron
35 %
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More info
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