- 3 tablespoons olive oil
- 750 g lamb cubed
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon dried ginger powder
- 0.5 teaspoon ground allspice
- 1 pinch saffron filaments
- 2 small onions or 200 g, sliced
- 2 cloves garlic, sliced
- 2.5 cups water or 625 ml
- 2 cubes MAGGI Chicken Stock
- 2 medium tomatoes or 300 g, quartered
- 2 medium carrots or 200 g, cut into thick slices
- 2 baby zucchini or 200 g, cut into thick slices
- 150 g or ½ tin canned chickpeas drained
- 15 g or ¼ cup fresh parsley chopped
- 50 g or ½ cup dried apricots
Spring Lamb Tagine
INGREDIENTS
Spring Lamb Tagine with
Spring Lamb Tagine with 
- 3 tablespoons olive oil
- 750 g lamb cubed
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon dried ginger powder
- 0.5 teaspoon ground allspice
- 1 pinch saffron filaments
- 2 small onions or 200 g, sliced
- 2 cloves garlic, sliced
- 2.5 cups water or 625 ml
- 2 cubes MAGGI Chicken Stock
- 2 medium tomatoes or 300 g, quartered
- 2 medium carrots or 200 g, cut into thick slices
- 2 baby zucchini or 200 g, cut into thick slices
- 150 g or ½ tin canned chickpeas drained
- 15 g or ¼ cup fresh parsley chopped
- 50 g or ½ cup dried apricots
NUTRITIONAL INFORMATION
Spring Lamb Tagine with
Spring Lamb Tagine with
- Energy 534 (Kcal)
- Protein 31 (g)
- Carbohydrate 27 (g)
- Total Fat 34 (g)
HOW TO PREPARE
Spring Lamb Tagine with
Spring Lamb Tagine with
1
Pour olive oil into a thick bottomed pot, add and lightly brown the meat cubes. Season with all spices and saffron. Add and cook onion and garlic.
2
Add water, MAGGI Chicken Stock cubes and tomatoes. Cover and simmer over low heat for 1 hour or until the meat is almost tender.
3
Add carrots, baby zucchinis and chickpeas and simmer for 15–20 minutes or until vegetables and meat are cooked. Add the apricot the last 5 minutes of cooking time.
4
Stir in parsley and serve with cooked couscous.
REVIEWS
Spring Lamb Tagine with
