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Lamb Tagine

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Ingredients

Adjust Servings:
1 tablespoon contadina tomato paste, with 100% tomatoes
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon olive oil
1 cup carrot, cut in chunks
4 garlic cloves, crushed
1 cup onion, cut in cubes
1 tablespoon honey
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon saffron
1 teaspoon cayenne pepper
16 ounces loin lamb, trimmed, raw, cubed
1 teaspoon ground cloves

Nutritional information

286.3
Calories
194 g
Calories From Fat
21.6 g
Total Fat
9.1 g
Saturated Fat
56.4 mg
Cholesterol
513.2 mg
Sodium
9.9 g
Carbs
1.8 g
Dietary Fiber
5 g
Sugars
13.5 g
Protein
210g
Serving Size

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Lamb Tagine

Features:
    Cuisine:

    This is a lightened up verson of my favorite tagine. I made this for years and needed to lighten up the calories when I joined WW.

    • 1580 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Lamb Tagine, This is a lightened up verson of my favorite tagine I made this for years and needed to lighten up the calories when I joined WW , This is a lightened up verson of my favorite tagine I made this for years and needed to lighten up the calories when I joined WW


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    Steps

    1
    Done

    In a Large Resealable Bag, Toss Together the Paprika, Turmeric, Cumin, Cayenne, Cinnamon, Cloves, Cardamom, Salt, Ginger, Saffron, 1/2 the Garlic , and Coriander; Mix Well.

    2
    Done

    Add the Lamb to the Bag, and Toss Around to Coat Well.

    3
    Done

    Refrigerate at Least 8 Hours, Preferably Overnight.

    4
    Done

    Heat 1 Tablespoon of Olive Oil in a Large, Heavy Bottomed Pot Over Medium-High Heat.

    5
    Done

    Add 1/3 of the Lamb, and Brown Well.

    6
    Done

    Remove to a Plate, and Repeat With Remaining Lamb.

    7
    Done

    Add Onions and Carrots to the Pot and Cook For 5 Minutes.

    8
    Done

    Stir in the Rest of the Fresh Garlic and Ginger; Continue Cooking For an Additional 5 Minutes.

    9
    Done

    Return the Lamb to the Pot and Stir in the Lemon Zest, Chicken Broth, Tomato Paste, and Honey.

    10
    Done

    Bring to a Boil, Then Reduce Heat to Low, Cover, and Simmer For 1 1/2 to 2 Hours, Stirring Occasionally, Until the Meat Is Tender.

    11
    Done

    If the Consistency of the Tagine Is Too Thin, You May Thicken It With a Mixture of Cornstarch and Water During the Last 5 Minutes.

    Avatar Of Jesse Johnston

    Jesse Johnston

    Pasta perfectionist known for her handmade noodles and flavorful sauces.

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