I love this recipe for the cold winter nights. It really is a tasty treat and so easy to make. Cook time is long so pre prepare at punch in time for dinner. I used couscous in this recipe to be authentic HOWEVER if you have a wheat or gluten intolerance you can swap this over for Rice or Quinoa or even a Rice and Quinoa mix would be really tasty (cook these separately as the cooking times vary).

Traditionally served with flatbread, however to make this more easily digestible I have left this element out.

Traditionally cooked in a stone Tagine pot in the oven but can be cooked in a slow cooker for a 5+ hours on low or gently simmered on the stove for 45 minutes. Whatever equipment you do or don’t have you’ve no excuse to enjoy this gorgeous easy recipe.

With tanginess there really are no hard rules so if you want to add in or take out only ingredient to suit your taste buds and food sensitivities the choice is yours. You can also make it as spicy or mild as you prefer. This really is a very versatile way of eating.

Fish Tagines are equally tasty as are Vegan Tanginess. Root veg such as sweet potatoes work well in this recipe as does Salmon. Experiment, enjoy and stay IBS free!

#TIP As this recipe creates 2 portions, you can easily box up one portion to freeze or refrigerate for future use.

*This recipe was shared from Glorious Food client, Sacha. Thank you Sacha x

Print Recipe
Healthy Lamb Tagine
Prep Time 15 minutes
Cook Time 2.5 hours
Servings
2 people
Ingredients
Prep Time 15 minutes
Cook Time 2.5 hours
Servings
2 people
Ingredients
Instructions
  1. Heat the olive oil in a pan and brown the meat. Leave to one side.
  2. If you are using garlic and / or onion (or leeks as an onion alternative gentler on IBS tummies) then chop and gently fry these off in the meat oil until soft.
  3. Add the ground coriander, cumin, ginger and cinnamon and stir gently for a coupe of minutes to form a sauce.
  4. Add the lamb, tomatoes, prunes and chicken stock, stir in the almonds and ground coriander and add to your Tagine Pot. Cook in the oven for 2.5 hours on a low heat (or use your preferred cooking method).
  5. Once the meat is ready, remove from the heat and cook the couscous, rice or quinoa as per the packet instructions. Usually 1 cup grain with 2 cups water boil and simmer. Season to taste.
  6. Serve your tagine and grain of choice with fresh coriander and crushed black pepper.
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