LOW CALORIE LAMB TAGINE WITH PRUNES
Wow this lamb tagine with dried fruits is to die for! You might think how on earth can this be low calorie ? Well the key is actually simply to remove as much excess fat as possible from the lamb meat and to replace the usual while almonds by almonds flakes.I served it with bulgur but you can have it with couscous or bread as well!
Nutrition Per Serving
Calories: 480kcal | Carbohydrates: 30g | Protein: 45g | Fat: 21g
Ingredients
For the lamb marinade
- 850 g lamb shoulder cubed and fat removed
- 2 tbsp ras el hanout
- 1 tbsp turmeric
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1 pinch saffron
- 1/2 lemon juiced
For the sauce
- 1 tsp extra virgin olive oil
- 4 cloves garlic crushed
- 200 g onion sliced
- 1 tsp cinnamon powder ground
- 150 g prunes or/and dried apricot
- 1 tbsp maple syrup
For topping
- 1 tbsp sesame seeds
- 20 g almond flakes toasted
Video
Instructions
- Remove as much excess fat as possible from the lamb meat.
- Prepare the marinade by mixing in a bowl, a pinch of saffron in 50cl water, all the spices mentioned above and lemon juice.
- Add in the lamb and mix well. Marinate overnight ideally so that the meat absorbs all the flavours.
- Cover with water, bring to a boil and simmer for at least 1h30 with the lid on for 45 min. Then remove the lid and let it simmer until the sauce has reduced (another 45 min for me).
- Add in some sauce from the tagine if the sauce is too sticky, then pour everything on the tagine.
- Top with sesame seeds and toasted almond flakes.
