Lunch · Moroccan · 15 min
Moroccan-Style Braised Lamb and White Bean Tagine with Toasted Almonds
- Calories
- 667
- Protein
- 32g
- Carbs
- 72g
- Fat
- 22g
Ingredients
- 49.4 g ground lamb
- 196.2 g white beans
- 170 g grape tomatoes
- 3 clove garlic
- 0.5 each yellow onion
- 1 tbsp extra-virgin olive oil
- 0.5 tsp ground cumin
- 0.25 tsp ground cinnamon
- 0.5 tsp salt
- 1 tbsp slivered almonds
- 1 tsp almond butter
- 0.25 tsp Aleppo pepper
Method
- 01Heat the extra-virgin olive oil in a heavy-bottomed pot or tagine over medium heat. Add the diced yellow onion and minced garlic, sautéing for 3 to 4 minutes until soft.
- 02Add the ground lamb, ground cumin, ground cinnamon, and salt. Cook, breaking up the meat with a spoon, until the lamb is browned and reaches an internal temperature of at least 160°F (71°C), about 6 to 8 minutes.
- 03Stir in the grape tomatoes and white beans. Add a splash of water (about 1/4 cup), cover, and simmer over medium-low heat for 10 to 12 minutes until the tomatoes burst and form a rich sauce.
- 04Toast the slivered almonds in a dry skillet over medium heat for 2 to 3 minutes until golden and fragrant.
- 05Spoon the tagine into a warm shallow bowl. Drizzle with almond butter, scatter toasted slivered almonds over top, and garnish with a dusting of Aleppo pepper.
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