Lamb Tagine

This is another wonderful Hairy Biker's inspired diet recipe.  As with the previous recipe in their book it is for 5 people, I have re-worked it for 2 people. A wonderfully spiced dish, which I would think could work very well in a slow cooker.

Lamb Tagine

Serves 2, 17 WW Pro Points per serving

300g lean lamb leg steak, trimmed of fat and cubed, season with S&P

2 tbsp dried fruit (HB's called for apricots, but I only had a raisin, sultana & cherry mix)
1 can chick peas, drained

1 can chopped tomatoes

2 tbsp honey

1 tsp ground cumin
1 tsp ground coriander

1/4 tsp ground cinnamon

1 tsp chili flakes
1 tsp oil
1 onion, halved and sliced
100g sweet potato, peeled and cut into 2.5cm chunks
2 garlic cloves, chopped
200ml water
Lamb stock cube

Set oven for 180oc/Fan GM4. Heat oil in a casserole dish, add the seasoned lamb, onion and garlic and stir fry for 1 minute.  Sprinkle over the cumin, coriander, cinnamon and chili, cook for a further 2 minutes, remove from heat before the spices burn.

Tip in the tomatoes and water, honey and chickpeas.  Crumble to stock cube over the top and stir well.  Bring to a simmer then cover and cook in oven for 45 minutes.  Stir in the sweet potato and dried fruit/apricots and return to the oven for a further 45 mins or until the lamb is tender.

Serve with some chopped parsley and a little grated lemon zest and a side of green beans.