Lamb Tagine

This is a recipe that I wanted try the minute I saw it's picture in the Weight Watchers Magazine (July 2009 issue) and have read many reviews about it on the Weight Watchers Forums since.

The ingredients fascinated me (especially cooking meat with fruit) and my love for exotic flavours drew me to the recipe. The morroccan seasoning and cumin smelt beautifully aromatic when preparing this and best of all once organised it went into my slow cooker for 10 hours whilst I went ahead with my day.

Lamb Tagine

(recipe source WW Magazine July 2009)

Serves: 6 large or 8 average

Points per large serve: 6

Points per average serve: 4.5

cooking spray

1 kilogram lean diced lamb

1 large brown onion, finely diced

2 garlic cloves, crushed

2 teaspoons ground cumin

3 teaspoons Moroccan Seasoning

1/2 cup water

1 large red capsicum, cut into 3 cm pieces

400 grams pumpkin, peeled and cut into 4 cm chunks

1 cup dried apricot halves

2 cups of chicken stock

2 tablespoons cornflour

2 tablespoons water (extra)

3/4 cup fresh coriander leaves, chopped

Spray a large frying pan with cooking spray and heat over high heat. Cook lamb in batches for 3 minutes or until browned all over. Transfer to slow cooker bowl.

To the same pan, add the onions and garlic, cooking 3 minutes or until softened. Add the cumin and Moroccan Seasoning and cook while stirring until fragrant. Add 1/2 cup water and bring to the boil. Place onion mixture in the slow cooker bowl.

Add the capsicum, pumpkin, apricots and stock, stir to combine. Cover and cook on low setting for 8 - 10 hours or on high setting for 4 - 5 hours.

STOVE TOP: Preheat oven to 180 deg Celcius. Cook in a large covered casserole dish in the oven for 2 hours.

Blend the cornflour with 2 tablespoons water. Stir into the tagine and cook on high for 10 minutes or until slightly thickened. Stir in the coriander and serve.

Serve with couscous allowing 2.5 points per 1/2 cup.

(click here for a printable version of this recipe)