Health Agenda

Food Diet

Lamb and dried fruit tagine recipe

You won’t believe how simple this tasty lamb recipe is from One Knife, One Pot, One Dish by Stéphane Reynaud.

This recipe distils French flavours to make a delicious but easy to cook lamb dish.

Serves 4

Ingredients

3 onions
4 garlic cloves
1kg lamb, cubed
50g butter
1 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 tsp coriander seeds
1 tsp cumin seeds
300ml chicken stock
100g raisins
100g dried apricots
100g pitted prunes
100g pitted dates
Salt and pepper
1 handful rocket

Method

  1. Peel and roughly chop the onions and garlic.
  2. Sauté the lamb in the butter with the spices, onions and garlic in a tagine or flameproof casserole dish for 5 minutes.
  3. Pour in the chicken stock, add the dried fruit, season with salt and pepper, cover and cook for 1 hour 30 minutes over low heat, adding a little water if necessary. Add a handful of rocket at serving time.

Images and recipes from One Knife, One Pot, One Dish by Stéphane Reynaud, Murdoch Books, $39.99. Photography by Marie Pierre Morel.

IMPORTANT INFORMATION

This communication contains information which is copyright to The Hospitals Contribution Fund of Australia Limited (HCF). It should not be copied, disclosed or distributed without the authority of HCF. Except as required by law, HCF does not represent, warrant and/or guarantee that this communication is free from errors, virus, interception or interference. All reasonable efforts have been taken to ensure the accuracy of material contained on this website. It’s not intended that this website be comprehensive or render advice. HCF members should rely on authoritative advice they seek from qualified practitioners in the health and medical fields as the information provided on this website is general information only and may not be suitable to individual circumstances or health needs. Please check with your health professional before making any dietary, medical or other health decisions as a result of reading this website.