Baked Lamb Tagine

Baked Lamb Tagine is a fragrant Moroccan dish that combines tender lamb with a medley of spices and vegetables, all slow-cooked to perfection. This high-protein meal is both hearty and comforting, perfect for a cozy dinner.

Ingredients

• Lamb shoulder - 400 grams, cut into chunks
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Chickpeas - 200 grams, canned and rinsed
• Tomato - 1 medium, chopped
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cilantro - 2 tablespoons, chopped (for garnish)
• Water - 250 milliliters

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large oven-safe pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
3. Add the lamb chunks to the pot, browning them on all sides for about 8-10 minutes.
4. Stir in the diced carrots, zucchini, chopped tomato, and chickpeas, mixing well.
5. Add the ground cumin, coriander, cinnamon, turmeric, paprika, salt, and pepper to the pot, stirring to coat the meat and vegetables with the spices.
6. Pour in the water, bring the mixture to a simmer, then cover the pot with a lid.
7. Transfer the pot to the preheated oven and bake for 60 minutes.
8. After 60 minutes, remove the lid and bake for an additional 15-20 minutes until the lamb is tender and the sauce has thickened.
9. Remove from the oven and let it rest for a few minutes before serving. Garnish with chopped cilantro.

Nutrition

• Calories: 625
• Protein: 40 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.25 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in fiber from vegetables and chickpeas, promoting digestive health.

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