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Spicy Lamb Mince Tagine

Spicy Lamb Mince Tagine recipe, bought to you by MiNDFOOD.

Spicy Lamb Mince Tagine

Named after the heavy clay pot it’s cooked in, tagine is a traditional North African dish that can be made with a variety of ingredients.

Serves 4

1 tbsp olive oil

1 brown onion, finely chopped

1 red capsicum, deseeded, finely chopped

2 garlic cloves, crushed

3 tsp ground cumin

2 tsp ground coriander

2 tsp smoky paprika

½ tsp ground cinnamon

500g lamb mince

3 tomatoes, deseeded, cut into thin wedges

2 tbsp lemon juice

40g baby spinach leaves

4 eggs

Preheat oven to 200˚C. Heat oil in a frying pan over a medium heat. Add onion and capsicum. Cook for 3 minutes or until soft. Add garlic and cook for 1 minute. Sprinkle cumin, coriander, paprika and cinnamon over mixture. 
Stir until well combined. Cook for 
1 minute or until aromatic.

Add mince and cook, stirring with 
a wooden spoon, until lightly browned. Add tomatoes and lemon juice. Cook until mince is well browned. Add spinach and 
2 tbsp water. Cover and cook for 1 minute or until spinach leaves are just wilted.

Spoon mixture into individual tagines. Break an egg into the centre of each tagine. Cover and bake in oven for 10-15 minutes until eggwhite is just cooked. Season with salt and freshly ground black pepper. Serve.

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