Lamb and Orange Tagine

recipe
Make your favorite Indian take-out dish at home using this easy tagine recipe. Beef stew meat can stand in for the lamb.

Yield:

6 servings (serving size: 1/2 cup couscous, about 3/4 cup lamb mixture, 2 teaspoons cilantro, and 1 teaspoon almonds)

Recipe from

Cooking Light

Nutritional Information

Calories 425
Caloriesfromfat 26 %
Fat 12.5 g
Satfat 3.5 g
Monofat 5.4 g
Polyfat 1.5 g
Protein 37.5 g
Carbohydrate 40.2 g
Fiber 4.9 g
Cholesterol 100 mg
Iron 3.9 mg
Sodium 358 mg
Calcium 74 mg

Ingredients

Cooking spray
2 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 1/2 teaspoons olive oil
2 cups sliced onion
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon crushed red pepper
1/4 teaspoon ground cardamom
4 garlic cloves, minced
1 (3-inch) cinnamon stick
2 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1 1/2 cups orange sections (about 3 oranges)
1/2 cup chopped pitted dates or golden raisins
3 cups hot cooked couscous
1/4 cup chopped fresh cilantro
2 tablespoons slivered almonds, toasted

Preparation

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of lamb; cook 5 minutes or until lamb is browned. Remove from pan. Repeat procedure with remaining lamb.

Heat olive oil in pan over medium-high heat. Add onion, and sauté for 7 minutes or until tender. Add ginger and next 6 ingredients (through cinnamon stick), stirring to combine; sauté 2 minutes. Return lamb to pan; stir in broth and 1/4 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. Uncover and simmer 30 minutes, stirring frequently. Discard cinnamon stick. Add orange sections and dates, stirring gently to combine, and cook for 5 minutes. Place 1/2 cup couscous into each of 6 shallow bowls, and top with about 3/4 cup lamb mixture. Sprinkle each serving with 2 teaspoons cilantro and 1 teaspoon almonds.

Lorrie Hulston Corvin,

Cooking Light

December 2005
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