Tajine d'Agneau

Tajine d'Agneau is a fragrant Moroccan lamb stew slow-cooked with aromatic spices, vegetables, and dried fruits, resulting in a tender and flavorful dish. This Paleo-friendly recipe captures the essence of Moroccan cuisine while keeping it healthy and wholesome.

Ingredients

• Lamb shoulder - 400 grams, cut into 2.5 cm cubes
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Carrot - 1 large, sliced
• Zucchini - 1 medium, sliced
• Red bell pepper - 1 medium, chopped
• Canned tomatoes - 200 grams, diced
• Dried apricots - 50 grams, chopped
• Ras el hanout - 2 teaspoons
• Cinnamon - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh cilantro - 2 tablespoons, chopped for garnish
• Water - 500 milliliters

Steps

1. Heat olive oil in a tajine or a heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Increase the heat to medium-high and add the lamb cubes. Sear the meat on all sides until browned, approximately 5-7 minutes.
4. Stir in the sliced carrot, zucchini, and red bell pepper, cooking for another 5 minutes.
5. Add the diced tomatoes, chopped dried apricots, ras el hanout, cinnamon, salt, and black pepper. Mix well to combine.
6. Pour in the water and bring the mixture to a simmer.
7. Reduce the heat to low, cover, and let it cook slowly for about 60 minutes, stirring occasionally, until the lamb is tender.
8. Once cooked, taste and adjust seasoning if necessary. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 10 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from vegetables and spices, promoting overall health.

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