Spiced Vegetable Tagine With Cinnamon Honey Lamb

Name: Spiced Vegetable Tagine With Cinnamon Honey Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons ground cinnamon; 2 tablespoons honey; 12 lemon, juice of; 4 lamb fillets, backstraps; salt & fresh ground pepper; 1 tablespoon olive oil; 1 bunch spring onion, halved and trimmed; 1 kumara, peeled and sliced into chunks; 2 cinnamon sticks; 2 teaspoons ground cinnamon; 2 tablespoons honey; 1 garlic clove, crushed; 1 lemon, juice and zest of; 500 ml vegetable stock; 1 red capsicum, chopped; 4 tomatoes, quartered; 4 zucchini, cut into 4cm chunks; 300 g canned chick-peas, drained and rinsed well; couscous, to serve

Servings: persons

3 tablespoons ground cinnamon
2 tablespoons honey
12 lemon, juice of
4 lamb fillets, backstraps
salt & fresh ground pepper
1 tablespoon olive oil
1 bunch spring onion, halved and trimmed
1 kumara, peeled and sliced into chunks
2 cinnamon sticks
2 teaspoons ground cinnamon
2 tablespoons honey
1 garlic clove, crushed
1 lemon, juice and zest of
500 ml vegetable stock
1 red capsicum, chopped
4 tomatoes, quartered
4 zucchini, cut into 4cm chunks
300 g canned chick-peas, drained and rinsed well
couscous, to serve

1
For Lamb:.
2
Combine cinnamon, honey and lemon juice in a bowl.
3
Place lamb in ceramic dish and add cinnamon marinade.
4
Season with salt and pepper and place in fridge to marinate for 30 minutes.
5
Preheat oven to 200 degrees Celsius
6
Remove lamb from fridge and transfer to baking tray.
7
Cook lamb in oven for 10 minutes for rare or up to 30 minutes for well done.
8
Remove from oven to rest.
9
For Tagine:.
10
Heat olive oil in heavy based saucepan.
11
Add spring onions and kumera and cook for 5 minutes.
12
Add cinnamon sticks, honey, garlic, lemon rind, lemon juice, vegetable stock and capsicum.
13
Cover and bring to boil.
14
Reduce heat and simmer 15 minutes.
15
Add tomato, zucchini and chickpeas and cook for 15 more minutes until vegetables are tender.
16
To Serve:.
17
Slice lamb and serve with couscous, tagine and chopped preserved lemons and chopped chives.

775

kcal

Calories

Fat

126

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.

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 19 ingredients. The key ingredients include: 3 tablespoons ground cinnamon, 2 tablespoons honey, 12 lemon, juice of, 4 lamb fillets, backstraps, and more.

Yes, Spiced Vegetable Tagine With Cinnamon Honey Lamb 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!