Mystic Moroccan Lamb Tagine

Mystic Moroccan Lamb Tagine

Ingredients:

1. Lamb loin (500g)
2. 1 large onion, chopped
3. 3 cloves garlic, minced
4. 1 small piece of ginger, finely chopped
5. 100g dried apricots, cut into small pieces
6. Handful of fresh coriander, finely chopped
7. 1 tablespoon olive oil
8. 2 tablespoons ras el hanout
9. Salt and pepper to taste
10. 500ml chicken stock
11. 30g blanched almonds
12. 1 cup broccoli florets
13. 1 cup green beans
14. Greek yogurt for garnish

Instructions:

1. Heat olive oil in a tagine pot or a deep pan over medium-high heat. Add lamb loins and season with salt and pepper. Cook until well-browned on all sides, then remove the lamb and set aside.
2. In the same pan, add the onion, garlic, and ginger. Cook until the onions are soft.
3. Add ras el hanout, apricots, and lamb back into the pot and ensure it is well coated with the spices.
4. Add the chicken stock. Lower the heat, cover and let it simmer for about 1 hour. Stir occasionally.
5. In the meantime, toast the blanched almonds in a dry hot pan until golden brown, then set them aside.
6. Ten minutes before the tagine is ready, steam the broccoli and green beans.
7. Once cooked, add fresh coriander to the tagine and stir.

Nutrition Information per serving:

• Calories: 570
• Protein: 62g
• Fat: 24g
• Carbs: 30g

Plating:

Arrange the steamed green beans and broccoli florets at the base of the plate in a circular pattern to form a bed for the tagine. Carefully ladle your lamb tagine over the bed of greens, ensuring to equally disperse lamb, apricots, and the aromatic sauce. Sprinkle the dish with toasted blanched almonds and a dollop of greek yogurt on the side. The dish should present a contrast of colors – the deep hue of the tagine against the bright green of the broccoli and beans, with golden almond specks and a scoop of white Greek yogurt. It is a perfect balance of color and exotic Moroccan allure. Enjoy!