This Lamb and Tomato Jam Tagine draws its inspiration from traditional North African Berber cuisine. The tagine is a stew that derives its name from the traditional earthenware dish in which it is cooked. Flavored with honey, ginger, cinnamon, and plenty of garlic, this hearty lamb stew also combines sweet and savory with just a little heat. It also features the sweet burst of roma tomatoes and the light crunch of almonds. Best served alongside couscous or your favorite rice, this lamb and tomato jam tagine is also gluten free.
- 15 roma tomatoes (very red and halved)
- olive oil
- 1 kilogram leg of lamb (deboned and roughly cubed)
- 2 onions (diced)
- 3 garlic cloves (diced)
- 1 teaspoon ground ginger
- ground black pepper
- 1 tablespoon ground cinnamon
- 2 tablespoons tomato paste
- 2 tablespoons honey
- 30 grams butter
- 40 grams almonds (peeled)
- Grate the tomatoes, discarding the peels. Set aside.
- In a Dutch oven, heat up some olive oil and sear the lamb on all sides. Do this in sections if necessary, ensuring the lamb sears and does not boil. Drain and set aside.
- In the same Dutch oven, add the onions and saute on low heat until softened. Add the garlic, ginger, black pepper, and cinnamon. Stir for about a minute.
- Return the lamb to the Dutch oven, adding the grated tomato and tomato paste. Salt and pepper to taste.
- Cover, and simmer on low heat for 1 hour and 15 minutes. Then uncover and simmer another half hour, stirring occasionally.
- When the sauce starts to thicken, stir in the honey.
- Separately, heat up the butter in a skillet and toast the almonds in it until golden.
- Serve the tagine with the almonds on top, and couscous and fresh bread as accompaniments.
PER SERVING *
|Calories590Calories from Fat260|
|% DAILY VALUE*|
|Calories from Fat260|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.