spicy lamb shoulder tagine
This slowly cooked lamb shoulder tagine ranks as our most comforting food. It is full of fantastic flavours and spices, and great on a cold day. Made from organic diced lamb shoulder sourced from a local farmer’s market, it’s an easy meal and although it takes a little while to cook, there’s very little hands-on-time. It’s a one-pot meal full of nutrients, fibre, protein and healthy fats. Just one small portion is all you need to fill you up and keep you satiated for the rest of the day.
Turn up the heat and if necessary add more oil along with the onions, garlic, parsley and aubergine. Cover and let sweat on a low heat for about 15 minutes until softened and golden. Pour in the tinned tomatoes, breaking them with a spoon, and add an extra tin of water. Add the chickpeas with their juices, olives and apricots and bring to the boil.
Turn off the heat and transfer the casserole pot, covered, to the oven for 1 1/2 hours. After an hour add the pearl barley and if necessary a cup of water.
Cover and let cook for the remaining half hour. Remove from the oven, allow to cool and serve topped with flaked almonds, chopped coriander and a sprinkling of lemon zest.
Andy’s Sugar Safe® Tips
Although this recipe contains dried apricots, which are quite high in sugar if consumed on their own, it has a good proportion of healthy fats, protein and fibre, which when eaten with the apricots, will guard against a spike in blood sugar levels.
If you enjoyed this delicious dinner, why not try my chicken souvlaki?