My own version of lamb tagine on todays menu!
Cook lean diced lamb in extra olive oil until browned, then add chopped onions, thickly grated carrot or diced carrots, garlic and then add: chopped tomatoes, chickpeas (rinsed&drained), tomato paste (and optionally a can of chopped tomatoes), dried apricots, grated apple and stock (preferably chicken and homemade), some ketchup (i use mr organic naturally sweetened organic tomato ketchup which you can find on ocado), a tablespoon of balsamic vinegar. I used a mix of spices here: salt&pepper, some ground clove, a stick of cinnamon, mild curry mix, turmeric and paprika (if not cooking for my son i add a generous serving of chilies&cayenne pepper as well). Slowly cooked for at least 2 hours (adding water if needed), the lamb needs to be very tender!
How i make my own chicken bone broth stock: boil a whole chicken (including bones) along with a whole onion, carrots, celery&bay leaves. Then i put the broth in ice cubes to have handy for a variety of recipes. Bone broth is nutrient rich (and has collagen which is great). To serve: serve on cous cous or rice and sprinkle some pomegranates on top (they re in season!), coriander, roughly chopped, and yogurt or crumbled feta cheese (my son doesnt like meat as much so this will be the only way to get him to eat such a dish)
#lamb #lambtagine #toddlerrecipes #familyrecipe #wholesomemeal #healthycooking