Department of Health & Human Services
Premiers Active April

Recipe of the Week: Saffron Lamb, Yoghurt and Date Tagine

A warming, nutritious, delicious way to boost your fibre, protein and iron take! Great when it’s cold for either lunch or dinner, and serves the entire family with ease. Guaranteed to make mouths water!

Preparation time: 1 1/2 hours
Serves: 4

Ingredients

  • 1 1/2 cups natural yoghurt
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 pinch of saffron threads (optional)
  • 400g lean lamb leg, cut into 3cm pieces
  • 1 tsp oil
  • 2 red onions, finely cut into wedges
  • 400ml reduced salt chicken stock
  • 400g no added salt canned chickpeas, drained and rinsed
  • 2 tbs coriander leaves, for garnish
  • 80g fresh dates, cut in half lengthways
  • 2 tsp toasted sesame seeds
  • 2 bunches of steamed baby carrots, tossed in coriander, for serving
  • 125g couscous, to accompany

Cooking method

  1. Combine 1/2 cup yoghurt with spices and garlic in a shallow container, stir through lamb until coated. Cover and refrigerate for at least 30 minutes.
  2. Heat oil in a large non-stick saucepan and gently cook 3/4 of the onion for 5 minutes or until tender and lightly browned. Reserve remaining onion for serving.
  3. Add the lamb to the pan and cook over medium heat for 5-8 minutes or until browned. Add the stock and chickpeas, bring to the boil, cover and simmer for 1 hour or until lamb is tender. Remove lid and simmer for a further 4-5 minutes or until the sauce is reduced and sticky.
  4. To serve, spoon lamb into a serving bowl, top with reserved onion, dollops of remaining yoghurt and coriander. Dip the cut side of each date in sesame seeds and arrange over the tagine. Serve accompanied with carrots and couscous.

Nutrition information

Each serve of this recipe provides 1 serve of lean meat and poultry, fish, eggs, nuts, seeds or legumes, 1 serve of grains, 2 serves of vegetables and 0.5 serves of milk, yoghurt, cheese or alternatives.

Average Quantity per serve
Energy 1574kJ
Protein 33.6g
Fat 11.5g
Saturated fat 4.6g
Carbohydrates 30.8g
Sugars 21.1g
Fibre 6.5g
Sodium 526mg
Calcium 224mg
Iron 3.7mg

 

To help plan your lunches, make sure to read the Liven up your Lunch article and for another delicious lunch idea check out our Vegetable and Ricotta Filo Roll and Burritos recipes.

nutrition-australiaRecipe selected by Nutrition Australia Victorian Division. For more healthy recipes visit the Nutrition Australia website.
Source: Dairy Australia

Last updated: November 28, 2016 at: 12:05 pm

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