Description;
Recipe By: The Belworth House
Ingredients:
- 1/4 cup flour
- 1 ½ tsp cinnamon
- 1 ½ tsp ginger
- 1 ½ tsp turmeric
- 1 tsp paprika
- ½ tsp coriander
- ½ tsp salt
- 2 lb boneless Ontario leg of lamb cubed (* or lamb medallions)
- 3 tbsp olive oil, divided
- 2 cups thinly sliced onions
- 3 cloves garlic, crushed
- 3 – 10 oz cans of Organic vegetable broth* (recipe states chicken broth)
- 2 strips orange peel 1×3 inches
- 1 cinnamon stick
- 1 bay leaf
- 1/8 tsp red pepper flakes * (recipe suggests ¼ tsp)
- ½ cup pitted prunes and ½ cup dried apricots
- 2 tbsp fresh lemon juice
- 1 tbsp local honey.
NB: * indicates changes/notes we have made to original recipe.
Method:
- Combine flour, cinnamon, ginger, turmeric, paprika, coriander and salt in a plastic bag.
- Add lamb to flour mixture and toss to coat. Reserve any remaining flour mixture in bag.
- Heat 2 tbsp of oil in a Dutch oven. Add lamb in batches and brown on all sides. Cook to almost done. Transfer lamb to a plate; keep warm.
- Add remaining 1 tbsp oil to pan. Stir in onion, garlic and reserved flour mixture. Cook and stir for 2 minutes.
- Add next 5 ingredients (broth through red pepper flakes); bring to a boil, scraping to loosen browned bits.
- Return lamb to pan. Reduce heat; cover and simmer, stirring occasionally, for ½ to 3/4 hour.
- Stir in prunes, apricots, lemon juice and honey. Cover and simmer, stirring occasionally, for 10 min.
- Remove and discard orange peel, bay leaf and cinnamon stick. Serve at once, with steamed couscous on the side.
Nutrition per serving (tajine only): 380 calories; 14 g fat; 27 g protein; 38 carbohydrates; 4 g fibre.
