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🍽️ Lamb, Vegetable and Almond Tagine

517 kcal · 30 min · 4 servings

Ingredients

• 800 g lamb meat (e.g. shoulder)
• 2 eggplants
• salt
• 2 red onions
• 2 tbsp olive oil
• 1 tsp freshly grated ginger
• 0.5 tsp ground turmeric
• 0.5 tsp ground cumin
• 1 pinch cinnamon
• 200 ml meat broth
• 250 g chunky tomatoes (can)
• 150 g dried plums
• 75 g almond kernels (peeled)
• lemon juice
• pepper (from the mill)

Instructions

1. 1. Rinse the lamb meat under running water and pat it dry with a kitchen towel.
2. 2. Cut the dry meat into bite-sized cubes.
3. 3. Wash the eggplants and slice them into thick rounds.
4. 4. Sprinkle the eggplant slices with salt and let them sit for ten minutes to draw out moisture.
5. 5. Pat the eggplants dry afterwards.
6. 6. Peel the onions and cut them in half.
7. 7. Cut the halved onions into thin strips.
8. 8. Heat oil in the tagine and sear the meat cubes over high heat.
9. 9. Add the onion strips, grated ginger, turmeric, cumin, and cinnamon to the tagine.
10. 10. Deglaze the mixture with the meat broth.
11. 11. Add the tomatoes and season the mixture with salt.
12. 12. Cover the tagine and let the dish simmer on low heat for about 45 minutes.
13. 13. If the liquid evaporates too quickly, add a little more broth as needed.
14. 14. Add the prepared eggplants and the prunes to the tagine.
15. 15. Let everything cook for another 15 minutes.
16. 16. Toast the almonds in a dry pan briefly until fragrant.
17. 17. Add the toasted almonds to the tagine.
18. 18. Season the dish to taste with lemon juice, pepper, and salt.
19. 19. Serve the hot dish directly from the tagine.

Nutrition per serving

• kcal: 517
• Protein: 50 g · Fett/Fat: 23 g · Carbs: 26 g