Oranges add a refreshing note to this spicy Moroccan style dish.

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Name: Moroccan Lamb and Orange Tangine
Prep time: 1 h 40 min
Cook time: 30 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 tablespoons Olive oil; 1 medium Red onion halved and sliced; 2 cloves Garlic crushed; 2 teaspoons Ginger crushed; 1 Red chilli deseeded and finely chopped; 1 1/2 teaspoons Coriander ground; 1/2 teaspoon Turmeric ground; 500 grams Lamb diced; 1 Cinnamon stick; 1 Butternut squash sliced; 2 Carrots sliced; 1 tablespoon Cornflour; 2 Oranges peeled halved and sliced; 2 tablespoons pistachio nuts shelled; 2 tablespoons Parsley flat leaf chopped; 400 mililiters Water

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INGREDIENTS

2 tablespoons Olive oil
1 medium Red onion ; halved and sliced
2 cloves Garlic ; crushed
2 teaspoons Ginger ; crushed
1 Red chilli ; deseeded and finely chopped
1 1/2 teaspoons Coriander ; ground
1/2 teaspoon Turmeric ; ground
500 grams Lamb ; diced
1 Cinnamon stick
1 Butternut squash ; sliced
2 Carrots ; sliced
1 tablespoon Cornflour
2 Oranges ; peeled halved and sliced
2 tablespoons pistachio nuts ; shelled
2 tablespoons Parsley flat leaf ; chopped
400 mililiters Water

Servings

INSTRUCTIONS

preheat oil in a large pan

gently fry the onion over a low heat until soft

add ginger, garlic and chilli and cook for a further 2 minutes

add ground coriander and turmeric and 2 tbsp of water to pan and cook for 1 minute on a medium heat

add the lamb and stir to totally coat all the pieces, pour in the water and bring to the boil.

peel two long strips of orange zest and add along with the cinnamon to the mixture, cover and simmer for 40 mins

add butternut squash and carrots and cook for further 25 mins

mix the cornflour with 2 tbsp of water and add to pan and stir in

add the orange pieces to the pan along with the nuts and parsley and stir, cover and cook for a further 5 mins

Serve with Couscous

NOTES

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Moroccan Lamb and Orange Tangine

2 tablespoons Olive oil
1 medium Red onion halved and sliced
2 cloves Garlic crushed
2 teaspoons Ginger crushed
1 Red chilli deseeded and finely chopped
1 1/2 teaspoons Coriander ground
1/2 teaspoon Turmeric ground
500 grams Lamb diced
1 Cinnamon stick
1 Butternut squash sliced
2 Carrots sliced
1 tablespoon Cornflour
2 Oranges peeled halved and sliced
2 tablespoons pistachio nuts shelled
2 tablespoons Parsley flat leaf chopped
400 mililiters Water

preheat oil in a large pan
gently fry the onion over a low heat until soft
add ginger, garlic and chilli and cook for a further 2 minutes
add ground coriander and turmeric and 2 tbsp of water to pan and cook for 1 minute on a medium heat
add the lamb and stir to totally coat all the pieces, pour in the water and bring to the boil.
peel two long strips of orange zest and add along with the cinnamon to the mixture, cover and simmer for 40 mins
add butternut squash and carrots and cook for further 25 mins
mix the cornflour with 2 tbsp of water and add to pan and stir in 
add the orange pieces to the pan along with the nuts and parsley and stir, cover and cook for a further 5 mins

Serve with Couscous

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Nutrition

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Serving Size: 1 Serving (767g)
Recipe Makes: 4 Servings

Calories: 637
Calories from Fat: 303 (48%)

Amt Per Serving		% DV

	Total Fat 33.6g	45 %
	Saturated Fat 15.3g	77 %
	Monounsaturated Fat 12.8g
	Polyunsanturated Fat 2g
Cholesterol 266.2mg		82 %
Sodium 117.8mg		4 %
Potassium 2119.8mg		56 %
Total Carbohydrate 65.5g		19 %
	Dietary Fiber 11.8g	47 %
	Sugars, other 53.7g
Protein 25.5g		36 %
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.

About Our Nutrition Facts

Calories per serving: 637

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