Welsh Lamb Recipe

Slow cooked Welsh Lamb, lemon and mint tagine

  • 90mins
  • 4
  • Mediterranean
  • Shoulder Joint
Slow cooked Welsh Lamb, lemon and mint tagine

Method

  1. 1
    Pre-heat oven to Gas Mark 3, 170°C, 325°F Place lean lamb cubes, onion, cumin, cinnamon, ginger, chick peas, stock, juice and zest into a large casserole dish. Cover and cook for 1-1½ hours until the meat is tender.
  2. 2
    Remove lid and sprinkle on the couscous, lemon and seasoning.
  3. 3
    Replace lid and return to oven for about 20 minutes until liquid has absorbed (add a little more stock if a little too dry).
  4. 4
    Serve the tagine sprinkled with mint.

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You will need

  • ◦450g (1lb) lean Welsh lamb cubes
  • ◦1 onion, cut into wedges
  • ◦15ml (1tbsp) ground cumin
  • ◦2.5ml (½tsp) ground cinnamon
  • ◦2.5ml (½tsp) ground ginger
  • ◦400g (approx) can chickpeas, drained
  • ◦300ml (½pt) lamb stock
  • ◦150ml (¼pt) orange and mango juice
  • ◦1 lemon, zest removed
  • ◦Seasoning
  • ◦30ml (2tbsp) fresh mint, roughly chopped
  • ◦225g (8oz) couscous
  • ◦Zest and juice 1 lemon
  • ◦30ml (2tbsp) fresh mint, roughly chopped

Nutritional Info

  • Calories 403kcal
  • Energy 1689kj
  • Fat 12.1g
  • Saturates 4.2g
  • Salt 1.68g
  • Iron 7.86mg
  • 5-a-day 1
this is meat stuff