Moroccan-Spiced Lamb and Fennel Tagine
A fragrant and hearty one-pot meal featuring tender lamb, sweet fennel, and earthy chickpeas, all simmered in a warm, aromatic Moroccan spice blend. A uniquely satisfying and healthy dish.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
1050 calories
$7 per serving
$40 min
2 servings
low-calorie, any cuisine
Ingredients
- 300g lean lamb shoulder or leg, cut into 2-3 cm cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large fennel bulb, trimmed and sliced
- 400g can chopped tomatoes
- 400g can chickpeas, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lemon
- Fresh parsley or cilantro, chopped for garnish
Instructions
- 1.Pat the lamb cubes dry and season with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb on all sides, then remove and set aside.
- 2.Reduce heat to medium, add the chopped onion and sliced fennel to the pot. Sauté for 5-7 minutes until softened and lightly caramelized.
- 3.Add the minced garlic, cumin, coriander, turmeric, and cinnamon. Cook for 1 minute until fragrant.
- 4.Return the lamb to the pot. Add the chopped tomatoes and 120ml of water. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes until the lamb is tender.
- 5.Stir in the drained chickpeas and cook for another 5 minutes to heat through.
- 6.Remove from heat, stir in the lemon juice, and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.
Nutrition Information
45g
fat
75g
carbs
22g
fiber
65g
protein
Why this recipe
This recipe offers a balanced meal rich in high-quality protein from lamb for muscle support and sustained energy. The chickpeas and fennel provide excellent dietary fiber for digestive health, while the aromatic spices offer antioxidant benefits.
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