Lamb Tagine

17 65 360
Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 12
Lamb Tagine
Health Highlights


2 tbsp Coconut oil
4 tsp Sea Salt
4 tsp Black pepper
908 gm Lamb, shoulder (cut into 1-inch chunks)
3 clove(s) Garlic (minced)
2 tsp Paprika, smoked
2 medium White onion (chopped)
3 medium Carrots (chopped)
1 large potato Sweet potato (sliced into chunks)
2 whole orange(s) Orange juice
1/4 cup Tomato paste, canned
1 l Bone broth, Organic
1 can (15oz) Chickpeas, canned, drained
20 apricot Apricot, dried (unsulphured)
1 whole orange(s) Orange peel (zest)
1 tbsp Mint, fresh (roughly chopped)
1 tbsp Cilantro (coriander) (roughly chopped)


Season lamb chunks generously with salt and pepper.

Heat a bit of coconut oil in a heavy pot over high heat. Add lamb, paprika, garlic, ginger and brown the sides of the lamb. Remove lamb and let drain on a rimmed cookie sheet.

Add onions and carrots, and cook over medium heat, scraping up all the nice brown bits. Add a bit of the fresh orange juice to prevent sticking.

Throw in sweet potato and lamb with its drained juices. Reduce the juices a bit before adding tomato paste and bone broth.

Simmer 35 – 45 minutes. Add chickpeas, apricots, orange peel, and simmer another 10 minutes. Check for seasoning and balance. You could even do a long simmer in a pot in the oven for a few hours OR transfer to a slow cooker. This way the flavours will really meld. And guaranteed no matter what you do….tomorrow will be even tastier.

Add fresh herbs at the end.

Serve on a bed of quinoa OR cauliflower couscous OR on its own.

Nutrition Facts

Per Portion

Calories 360
Calories from fat 190
Calories from saturated fat 85
Total Fat 21.1 g
Saturated Fat 9.5 g
Trans Fat 0.9 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.4 g
Cholesterol 45 mg
Sodium 1092 mg
Potassium 587 mg
Total Carbohydrate 25.7 g
Dietary Fiber 5.2 g
Sugars 12.4 g
Protein 19.5 g

Dietary servings

Per Portion

Fruit 0.3
Meat 0.8
Meat Alternative 0.2
Vegetables 0.9

Energy sources


Meal Type(s)