Lamb, Fig And Almond Tagine

Daily Foodwishes collected many recipes from any source for complete your cooking guide. enjoy it

Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

The ingredient of Lamb Fig And Almond Tagine

• 85g 1 2 cup blanched almonds
• 1 tablespoon ghee or olive oil
• 2 brown onions thinly sliced into rings
• 2 garlic cloves crushed
• 1 tablespoon finely grated fresh ginger
• 1 cinnamon stick
• 1 tablespoon ground cumin
• 2 teaspoons ground paprika
• 1 2 teaspoon saffron threads
• 2kg butterfly lamb leg excess fat trimmed cut into 3cm pieces
• 250ml 1 cup massel chicken style liquid stock see note
• 375ml 1 1 2 cups water
• 250g pkt dried figs
• 1 tablespoon honey
• fresh coriander sprigs to serve

The Instruction of lamb fig and almond tagine

• preheat oven to 180u00b0c place the almonds on a baking tray bake for 6 8 minutes or until toasted set aside to cool
• meanwhile heat the ghee or oil in a 28cm flameproof tagine over medium heat cook the onion stirring for 5 minutes or until soft
• add the garlic and ginger cook for 1 minute or until soft add cinnamon cumin paprika and saffron cook for 30 seconds or until aromatic add the lamb and toss to coat
• add stock and water bring to the boil reduce heat to low cover cook for 1 1 2 hours or until lamb is tender
• stir in the figs and honey cook uncovered for 15 minutes or until the figs are plump and the liquid reduces and thickens slightly
• top with almonds and coriander

Nutritions of Lamb Fig And Almond Tagine

calories: 501 9 calories
calories: 22 grams fat
calories: 5 5 grams saturated fat
calories: 30 grams carbohydrates
calories: n a
calories: n a
calories: 48 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation