Moroccan Lamb And Olive Tagine

Cooking with a little less meat makes meals healthier, packed with veges and delicious!

The ingredient of Moroccan Lamb And Olive Tagine

• 1 4 cup olive oil
• 1 brown onion halved sliced
• 2 garlic cloves finely chopped
• 1 tsp paprika
• 1 tsp ground cinnamon
• 1 2 tsp ground turmeric
• 1 4 tsp chilli powder
• 1 4 tsp ground ginger
• 150g diced lamb
• 1 tsp massel vegetable stock powder
• 5 medium tomatoes cut into quarters
• 800g orange sweet potato peeled sliced
• 400g can chickpeas drained rinsed
• 1 medium lemon thickly sliced
• 1 2 cup green sicilian olives
• 1 tbsp honey
• couscous to serve

The Instruction of moroccan lamb and olive tagine

• heat oil in a large heavy based saucepan over medium high heat add onion and garlic cook for 2 minutes or until onion has softened add paprika cinnamon turmeric chilli and ginger cook stirring for 1 minute or until fragrant add lamb stir to coat
• add 4 cups cold water and stock powder cover bring to the boil reduce heat to low simmer for 1 hour add tomato sweet potato chickpeas lemon olives and honey cover simmer for 30 minutes or until sweet potato and lamb are tender serve with couscous

Nutritions of Moroccan Lamb And Olive Tagine

fatContent: 524 127 calories
saturatedFatContent: 25 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 51 grams carbohydrates
fibreContent: 24 grams sugar
proteinContent: n a
cholesterolContent: 19 grams protein
sodiumContent: 26 milligrams cholesterol

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