Spiced Vegetable Tagine With Cinnamon Honey Lamb

May 17, 2023May 17, 20230 2
Spiced Vegetable Tagine With Cinnamon Honey Lamb
in Main

Prep

20 min

Cook

1 hour 15 min

Ready In

1 hour 35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

3 tablespoons ground cinnamon
2 tablespoons honey
1/2 lemon , juice of
4 lamb fillets , backstraps
salt & fresh ground pepper
1 tablespoon olive oil
1 bunch spring onion , halved and trimmed
1 kumara , peeled and sliced into chunks
2 cinnamon sticks
2 teaspoons ground cinnamon
2 tablespoons honey
1 garlic clove , crushed
1 lemon , juice and zest of
500 ml vegetable stock
1 red capsicum , chopped
4 tomatoes , quartered
4 zucchini , cut into 4cm chunks
300 g canned chick-peas , drained and rinsed well
couscous , to serve

Nutrision Information

Servings Per Recipe
4
Calories
674
Sugar
31g
Fat
25g
Spiced Vegetable Tagine With Cinnamon Honey Lamb is a fusion of Moroccan and Middle Eastern flavours. This dish has a rich aroma of spices and is a perfect meal for a weekend dinner party with friends and family. The combination of cinnamon, honey, and lemon give the dish an irresistible sweetness. The lamb fillets add richness to the dish and the chunky vegetables give it a hearty feel. The dish is easy to make and can be cooked in a large casserole dish over the stove or in the oven. The dish is a perfect combination of spicy, sweet, and savoury flavours.

Instructions

1.Preheat oven to 180 degrees Celsius.
2.In a small bowl, mix together 3 tablespoons ground cinnamon, 2 tablespoons honey, and the juice of half a lemon.
3.Season 4 lamb fillets with salt and fresh ground pepper, then rub the cinnamon honey mixture onto the lamb fillets.
4.In a large, ovenproof casserole dish, heat 1 tablespoon of olive oil over high heat. Add lamb fillets and brown on all sides, then remove from dish.
5.Arrange 1 bunch of halved and trimmed spring onions, 1 peeled and sliced kumara, 2 cinnamon sticks, 2 teaspoons ground cinnamon, 2 tablespoons honey, 1 crushed garlic clove, the juice and zest of 1 lemon, 500 ml of vegetable stock, 1 chopped red capsicum, 4 quartered tomatoes, 4 4cm chunks of zucchini, and 300g of drained and rinsed canned chickpeas in the same dish and stir to combine.
6.Return lamb fillets to dish, then cover with a lid or aluminium foil.
7.Bake for 1 hour, then remove lid/foil and cook for a further 15-20 minutes until the lamb is cooked to your liking and the vegetables are tender.
8.Serve with couscous.
9.

PROS

This dish is rich in spices, giving it a unique and delicious flavour.
It is also packed with nutrients from the wide range of vegetables used.
Lamb is a great source of protein.

CONS

Lamb fillets can be expensive compared to other meats, which may be a drawback for some.
The cinnamon honey mixture may not be to everyone’s taste.

HEALTH & BENEFITS

This dish is packed with nutrients, including vitamins C and A, fibre, and potassium. The vegetables used in this recipe have been linked to reduced risk of heart disease and certain types of cancer. Lamb is a great source of protein, iron, and B vitamins.

Print

Leave a Reply

Your email address will not be published.