Lamb Tagine with Carrots and Turnips
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 553
- Total Fat
- 41
- Saturated Fat
- 16
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 27
- Cholesterol
- 110
- Sodium
- 744
- Total: 2 hr 35 min
- Active: 1 hr 10 min
Ingredients
2 pounds cubed lamb stew meat
2 tablespoons all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
Kosher salt
2 tablespoons olive oil
1 red onion, quartered and thinly sliced
2 garlic cloves, roughly chopped
2 tablespoons tomato paste
1 cup pomegranate juice
3 medium carrots, sliced into 1/4-inch-thick rounds
2 medium turnips, peeled and diced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/2 cup pomegranate seeds
Directions
- Toss the lamb with the flour, coriander, cumin, ginger, allspice, cinnamon and 1 1/2 teaspoons salt in a large bowl.
- Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add the lamb, in batches if necessary to avoid overcrowding, and brown well on all sides, about 6 minutes per batch.
- Add the onion and garlic to the pot and cook, stirring, until the onions have softened slightly, about 3 minutes. Add the tomato paste and cook, stirring, for about 1 minute. Add the pomegranate juice and scrape up any brown bits from the bottom of the pan. Add 2 cups water and bring to a simmer. Cover, reduce the heat to low, and cook at a bare simmer, stirring occasionally, for about 30 minutes.
- Add the carrots and turnips and continue to cook, covered, until the lamb is tender, 45 minutes to 1 hour more. Stir in the cilantro and parsley and season with salt.
- Sprinkle with pomegranate seeds and serve.