Name: Moroccan lamb and olive tagine
Prep time: 10 min
Cook time: 93 min
Total time: 103 min
Yield: 1
Ingredients: 56.88 gm olive oil; 1 brown onion, halved, sliced; 2 garlic cloves, finely chopped; 2.50 gm paprika; 2.50 gm ground cinnamon; 1/2 tsp ground turmeric; 1/4 tsp chilli powder; 0.63 gm ground ginger; 150g diced lamb; 1 tsp vegetable stock powder; 5 medium tomatoes, cut into quarters; 800g orange sweet potato, peeled, sliced; 400g can chickpeas, drained, rinsed; 1 medium lemon, thickly sliced; 125.00 ml green Sicilian olives; 28.60 gm honey; Couscous, to serve

Moroccan lamb and olive tagine

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Prep Time:
10 minutes

Cook Time:
93 minutes

Total Time:
103 minutes

Create healthier, veggie-packed, and delicious meals with less meat.

Ingredients:

56.88 gm olive oil
1 brown onion, halved, sliced
2 garlic cloves, finely chopped
2.50 gm paprika
2.50 gm ground cinnamon
1/2 tsp ground turmeric
1/4 tsp chilli powder
0.63 gm ground ginger
150g diced lamb
1 tsp vegetable stock powder
5 medium tomatoes, cut into quarters
800g orange sweet potato, peeled, sliced
400g can chickpeas, drained, rinsed
1 medium lemon, thickly sliced
125.00 ml green Sicilian olives
28.60 gm honey
Couscous, to serve

Instructions:

In a large, heavy-based saucepan over medium-high heat, heat oil. Sauté onion and garlic until onion softens, about 2 minutes. Add paprika, cinnamon, turmeric, chilli, and ginger. Stir and cook until fragrant, about 1 minute. Add lamb and stir to coat.
Combine 4 cups of cold water and stock powder in a pot. Bring to a boil, then lower the heat to simmer for 1 hour. Stir in tomato, sweet potato, chickpeas, lemon, olives, and honey. Cover and simmer for an additional 30 minutes until sweet potato and lamb are tender. Serve with couscous.

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