SLOW COOKED TAGINE OF LAMB WITH CHICKPEAS
700g lean lamb (leg)
35g each sultanas and flaked almonds
400g tin chopped tomatoes
400g tin chickpeas
1 tablespoon tomato puree
40g dried apricots, chopped
1 small chilli (I left mine whole and placed in the slow cooker - then removed before serving)
3 cloves garlic - chopped
1 small piece of ginger, grated
2 tablespoons Ras El Hanout rub (large supermarkets should sell this)
600 ml stock - vegetable or lamb
salt and pepper to tasteMarinate the lamb overnight if possible in the Ras El Hanout rub. If you want to you can brown the lamb pieces in the frying pan first. Place all the ingredients into a slow cooker and cook until lamb is soft and tender.
This was easy enough to make using the slow cooker. We made quite a large amount - that should serve 6 people at around 300 calories per portion. If divided by 4 large portions, then the lamb would be around 450 calories. We had a 300 calorie portion - seen here - with rice, yoghurt and flaked almonds bringing the total dish to around 500 calories!
I love slow cooking, it's great to come home to - and with the aroma greeting us as we walk through the door. The meat meltingly tender and soft.
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