Lamb and Orange Tagine

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

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Nutritional Information

Amount per serving
  • Calories: 425
  • Calories from fat: 26%
  • Fat: 12.5g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 37.5g
  • Carbohydrate: 40.2g
  • Fiber: 4.9g
  • Cholesterol: 100mg
  • Iron: 3.9mg
  • Sodium: 358mg
  • Calcium: 74mg

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

  1. 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.
  2. 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.
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