flavorful and filling
(For the lamb version just add 2lbs slightly browned lamb and omit eggplant and potatoes. The browning of the meat is my way but many recipes don’t ask to even do that step)
If you are using a clay tagine like I did make sure you season it before use when its new. It takes some time to season so plan accordingly. Every clay tagine comes with instructions to season but even a quick google search will give you directions. If you don’t season it, the tagine will crack because it is clay pottery. In the absence of a tagine just use a cast-iron stockpot.
Method:
Heat tagine on indirect medium heat using a diffuser or a flat pan under it. Add olive oil and saute onions and garlic. Add all ingredients one at a time and mix. Add water or both last. Cover and cook on medium heat for an hour. If using lamb then cooking time should be increased to 3 hours- i stir it every hour or so but most recipes say shut it and forget it. You can also place the tagine in the oven at 350 for the same amount of time. Check doneness. Add water/broth if it is drying out. Mix and serve. Before serving sprinkle parsley on top. Serve with beaten yogurt with chopped parsley and Helen’s awesome couscous.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (787g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 555 | ||
Calories from Fat: 196 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.8g | 29 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 401.7mg | 14 % | |
Potassium 2200.1mg | 58 % | |
Total Carbohydrate 89.5g | 26 % | |
Dietary Fiber 18.3g | 73 % | |
Sugars, other 71.2g | ||
Protein 14g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 555
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