Slow Cooked Lamb and Vegetable Tagine Recipe
Slow Cooked Lamb and Vegetable Tagine Recipe, is a rich and flavorful North African dish made with tender lamb chops, aromatic spices, and a medley of vegetables. This slow-cooked recipe delivers deep, savory flavors in a hearty tomato-based sauce, perfect for serving with warm bread or fluffy rice.
Slow Cooked Lamb and Vegetable Tagine Recipe, a hearty and comforting dish inspired by North African cuisine. Tender lamb chops are marinated in a fragrant blend of spices, then slow-cooked to perfection with a medley of vibrant vegetables. The combination of cumin, paprika, and thyme infuses the dish with warm, earthy notes, while the slow braising process ensures the meat becomes fall-off-the-bone tender.Simmered in a flavorful tomato-based sauce, this tagine is a perfect balance of savory, slightly smoky, and subtly sweet flavors. Served with warm bread or fluffy rice, it makes for a wholesome and satisfying meal that’s perfect for family gatherings or special occasions. Let the slow-cooking magic bring out the deep, rich flavors of this classic dish!
Ingredients
- 1 kg lamb chops
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp each of
- Thyme
- Onion powder
- Garlic powder
- Cumin
- Paprika
- Black pepper
- 1 onion (chopped, 200 g)
- 1 bell pepper (chopped, 140 g)
- 2 carrots (chopped into large pieces, 100 g)
- 1 zucchini & 1 squash (chopped into large pieces, 400 g)
- 2 potatoes (chopped into large pieces, 400 g)
- 2 tomatoes (chopped into large pieces, 300 g)
- 1 tbsp minced garlic (15 g)
- 1 cup water
- 2 tbsp tomato paste (40 g)
- 1 tsp salt
- 1 tsp vegetable bouillon
- Optional: Hot peppers for extra spice
- Fresh coriander (for garnish)
Nutritional Information
- Calories: 450
- Protein: 40g
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Sugar: 8g
- Sodium: 750mg
- Cholesterol: 90mg
Directions
-
In a large bowl, place the lamb chops. Drizzle with olive oil and sprinkle with salt. In a small bowl, mix thyme, onion powder, garlic powder, cumin, paprika, and black pepper. Use half of the spice mix to coat the lamb chops evenly. Cover and refrigerate for 30 minutes to enhance flavor.
-
While the lamb is marinating, chop the onion, bell pepper, carrots, zucchini, squash, potatoes, and tomatoes into large pieces. Arrange all the vegetables evenly in the base of a tagine pot and sprinkle with minced garlic.
-
In a mixing bowl, combine water, tomato paste, the remaining half of the spice mix, salt, and vegetable bouillon. Stir until well blended.
-
Place the marinated lamb chops over the vegetables. For extra heat, add a few hot peppers if desired. Cover the tagine with parchment paper and aluminum foil. Bake in a preheated 400°F (200°C) oven for 2 hours.
-
Uncover the tagine during the last 5 minutes of cooking. Brush the lamb chops with the flavorful cooking liquid. Place under the broiler for a few minutes until the meat develops a golden-brown crust.
-
Garnish with freshly chopped coriander. Serve with warm bread or fluffy rice for a complete me
What's Your Reaction?
Like
0
Dislike
0
Love
0
Funny
0
Angry
0
Sad
0
Wow
0
