 |
| Moroccan Lamb Tagine With Cinnamon-Scented Tomatoes And Onions |
Ingredients:
1 tablespoon of sesame seeds, toasted.2 tablespoons of fresh cilantro, finely chopped.
2 tablespoons fresh flat-leaf parsley, finely chopped.
2 red onions, one finely chopped.
2 minced clove garlic.
128 oz can of whole peeled tomatoes.
½ teaspoon of turmeric, grounded.
3 to 5 1.14 inch thick leg of lamb steaks.
½ teaspoon ginger, grounded.
3 tablespoons extra-virgin olive oil.
1 teaspoon cinnamon, grounded.
Black pepper and kosher salt to taste.
Instructions
Combine the cilantro, parsley, garlic, ginger, turmeric, ¼ teaspoon of cinnamon, ¾teaspoon of salt, pepper to taste, and 2 tablespoons of water then add the olive oil and mix.Add the lamb steak to the marinade, one by one to coat each then cover and refrigerate for one hour, turn them occasionally.
As you wait, drain the tomatoes in a sieve. Using a paring knife, make a small incision and gently squeeze out all the seeds and juice, set this aside.
On the bottom of the tagine, scatter the chopped onions. Arrange the lamb in a snug and drizzle the rest of the marinade. Arrange the tomatoes (drained) around the lamb and sprinkle 1 teaspoon of sugar and ¼ teaspoon of cinnamon on the tomatoes.
Cut the remaining onions crosswise into 1/8 inch coin rounds, lay the un-separated onion rings on the lamb, then sprinkle the remaining 1 teaspoon of sugar and ½ tsp of cinnamon then add a pinch of salt on onions.
Cook the Tagine uncovered for about fifteen minutes over medium heat, nudge the lamb occasionally (this prevents sticking, cook until the onions are translucent).
Add a ¼ cup of water around the edges making sure not to disturb the sugar and cinnamon. Prop a wooden spoon between the base and the lid before covering then simmer gently on low heat.
Cook until the lamb is very tender and the onions are soft (2-
2.5 hrs). Drizzle some water from time to time to keep the sauce loose. If the sauce is too watery, remove the lid at the end of cooking.
Garnish with sesame seeds and serve hot.
Nutritional Facts (per serving)
- Calories
- 460
- Carbohydrates
- 21g
- Cholesterol
- 130mg
- Dietary Fiber
- 5g
- Fat
- 21g
- Monounsaturated Fat
- 12g
- Protein
- 45g
- Saturated Fat
- 5g
- Sodium
- 350mg
Let us know if you have any further suggestions in the comment section, Also Don't forget to share the recipe with your friends, you will never know who among your friends might be in need of a healthy enak Tagine like this one ;) .
EmoticonEmoticon