Lamb And Tomato Jam Tagine Recipe

Name: Lamb And Tomato Jam Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 Roma tomatoes very red and halved; olive oil; 2 1/4 pounds leg of lamb deboned and roughly cubed; 2 onions diced; 3 garlic cloves diced; 1 teaspoon powdered ginger; ground black pepper; 1 tablespoon ground cinnamon; 2 tablespoons tomato paste; salt; 2 tablespoons honey; 2 1/8 tablespoons butter; 4 3/8 tablespoons almonds peeled

Servings: persons

15 Roma tomatoes very red and halved
olive oil
2 1/4 pounds leg of lamb deboned and roughly cubed
2 onions diced
3 garlic cloves diced
1 teaspoon powdered ginger
ground black pepper
1 tablespoon ground cinnamon
2 tablespoons tomato paste
salt
2 tablespoons honey
2 1/8 tablespoons butter
4 3/8 tablespoons almonds peeled

1
Grate the tomatoes, discarding the peels. Set aside.
2
In a Dutch oven, heat up some olive oil and sear the lamb on all sides. Do this in sections if necessary, ensuring the lamb sears and does not boil. Drain and set aside.
3
In the same Dutch oven, add the onions and saute on low heat until softened. Add the garlic, ginger, black pepper, and cinnamon. Stir for about a minute.
4
Return the lamb to the Dutch oven, adding the grated tomato and tomato paste. Salt and pepper to taste.
5
Cover, and simmer on low heat for 1 hour and 15 minutes. Then uncover and simmer another half hour, stirring occasionally.
6
When the sauce starts to thicken, stir in the honey.
7
Separately, heat up the butter in a skillet and toast the almonds in it until golden.
8
Serve the tagine with the almonds on top, and couscous and fresh bread as accompaniments.

1132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 15 Roma tomatoes very red and halved, olive oil, 2 1/4 pounds leg of lamb deboned and roughly cubed, 2 onions diced, and more.

Yes, Lamb And Tomato Jam Tagine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Tomato Jam Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions