Lamb Tagine

The ingredient of Lamb Tagine

• 2 teaspoons sweet paprika
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 1 2 teaspoons ground ginger
• 1 teaspoon chilli powder
• 1 teaspoon cinnamon
• 1 teaspoon white pepper
• 1 2 teaspoon ground cardamom
• 1 2 teaspoon allspice
• 2 teaspoons salt
• 2 tablespoons olive oil
• zest and juice of 2 lemons
• 1 2kg diced lamb
• 1 cup massel chicken style liquid stock
• 3 4 cup dried apricots
• 1 2 cup raisins
• 1 cup greek style yoghurt
• 1 2 cup pistachio kernels roughly chopped
• couscous to serve

The Instruction of lamb tagine

• combine spices and salt in a large bowl add oil rind and half the juice and stir to form a paste add lamb and stir until well coated in paste cover and refrigerate for 3 hours if time permits
• preheat oven to 180u00b0c put lamb mixture into a casserole dish with a tight fitting lid add stock and remaining lemon juice stir until well combined
• cover and cook for 1 hour stir in dried apricot and raisins cook covered for a further 40 minutes or until lamb is tender serve immediately with a dollop of yoghurt sprinkling of pistachio kernels and couscous on the side

Nutritions of Lamb Tagine

calories: 999 976 calories
calories: 59 grams fat
calories: n a
calories: 43 grams carbohydrates
calories: n a
calories: n a
calories: 71 grams protein
calories: n a
calories: 1646 99 milligrams sodium
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