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Sweepstakes

Lamb Tagine with Preserved Lemon

Name: Lamb Tagine with Preserved Lemon
Total time: 3 h 50 min
Ingredients: 3 pounds boneless lamb shoulder, trimmed and cut into 2- to 3-inch chunks; 4 teaspoons ras el hanout; 1 ¼ teaspoons kosher salt; 1 pound carrots, cut into 2-inch chunks; 1 pound medium turnips or golden beets, peeled and quartered; 1 large red onion, chopped; 1/4 cup finely chopped rinsed preserved lemon rind; 4 tablespoons chopped garlic, divided; 3 tablespoons grated fresh ginger, divided; 1/2-1 teaspoon crushed red pepper; 1 cup whole-milk plain Greek yogurt; 4 tablespoons lemon juice, divided; ½ teaspoon smoked paprika; Pinch of salt; 1 cup finely chopped fresh mint; 1 cup finely chopped flat-leaf parsley; ¼ cup finely chopped rinsed preserved lemon rind; 2 tablespoons extra-virgin olive oil; Unsalted chopped pistachios for garnish

Rating: Unrated

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Smoky paprika yogurt and an herb and preserved-lemon salsa verde add pops of flavor to this healthy slow-cooker recipe. If you have extra time, brown the lamb and onions, in batches, before adding them to the slow cooker for increased depth of flavor.

Sarah DiGregorio

Source: EatingWell Magazine, November/December 2017

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Lamb Tagine with Preserved Lemon

Recipe Summary test

active:

50 mins

total:

3 hrs 50 mins

Servings:

8

Nutrition Profile:

Low-Calorie
Egg Free
Gluten-Free
Nut-Free
Soy-Free
Healthy Pregnancy

Nutrition Info

Ingredients

Tagine

3 pounds boneless lamb shoulder, trimmed and cut into 2- to 3-inch chunks
4 teaspoons ras el hanout
1 ¼ teaspoons kosher salt
1 pound carrots, cut into 2-inch chunks
1 pound medium turnips or golden beets, peeled and quartered
1 large red onion, chopped
1/4 cup finely chopped rinsed preserved lemon rind
4 tablespoons chopped garlic, divided
3 tablespoons grated fresh ginger, divided
1/2-1 teaspoon crushed red pepper

Toppings

1 cup whole-milk plain Greek yogurt
4 tablespoons lemon juice, divided
½ teaspoon smoked paprika
Pinch of salt
1 cup finely chopped fresh mint
1 cup finely chopped flat-leaf parsley
¼ cup finely chopped rinsed preserved lemon rind
2 tablespoons extra-virgin olive oil
Unsalted chopped pistachios for garnish

Directions

Instructions Checklist

Step 1
To prepare tagine: Season lamb with ras el hanout and 1 1/4 teaspoons salt. Place in a 5- to 6-quart slow cooker. Stir in carrots, turnips (or beets), onion, 1/4 cup preserved lemon, 3 tablespoons garlic and 2 tablespoons ginger.

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Step 2
Cover and cook on High for 3 hours or Low for 6 hours.
Step 3
Stir the remaining 1 tablespoon each garlic and ginger and crushed red pepper to taste into the tagine. Cover and cook for 10 minutes more.
Step 4
To prepare toppings: Combine yogurt, 2 tablespoons lemon juice, paprika and salt in a small bowl. Combine mint, parsley, preserved lemon, oil and the remaining 2 tablespoons lemon juice in another small bowl.
Step 5
Serve the tagine topped with the yogurt and herb mixtures. Garnish with pistachios, if desired

Tips

To make ahead: Prep tagine ingredients and refrigerate in a large bowl for up to 12 hours; to cook, transfer to the slow cooker and proceed with Step 2.

Equipment: 5- to 6-quart slow cooker

Nutrition Facts

Serving Size: generous 1 cup

Per Serving:

397 calories; protein 35.4g; carbohydrates 16.5g; dietary fiber 4.2g; sugars 6.5g; fat 21.1g; saturated fat 7g; cholesterol 112.4mg; vitamin a iu 9648.1IU; vitamin c 34.6mg; folate 66.4mcg; calcium 138mg; iron 4.8mg; magnesium 54.8mg; potassium 691.5mg; sodium 557.5mg.

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