As Summer is coming to an end and the dark evenings are starting to creep in, I thought it would be a good idea to try out some new healthy, hearty recipes. As a busy mom I like to cook dishes that are easy to prepare but are delicious and full of goodness for my family. Keep reading for my recipe of Moroccan Lamb and Prune Tagine.
Lamb is a favourite of mine but a meat that doesn’t get cooked often in our house. Therefore I decided to try out a new lamb recipe that would hopefully turn into a family favourite. Mini, who is 4, nearly 5, can be picky at times with her food. Whilst she has no problem eating a plate of plain carbohydrates, at times she can struggle with rich flavours and foods in sauces. I was determined to come up with a recipe that she would love, and hoped that the sweetness of the honey and prunes in the recipe would win her over.
Cooking food that is nutritious, wholesome and good for all the family is important to me as a Mum. There has been some negative media recently about red meat. To set the record straight, the Meat Advisory Panel, an independent group of health and nutrition experts, is working in partnership with BritMums to promote red meat in the diets of children.
Useful facts & stats: Lean red meat plays an important part in a balanced diet and can help supply vital nutrients. However, some of these nutrients are consumed in lower than recommended amounts across the age spectrum as summarised below: • Infants and pre-school children – Studies show that diets in this age group can be low in vitamin A, vitamin D, iron and zinc. (Source: Meat Advisory Panel)
Mini has recently started to take an interest in cooking and asked if she could help prepare dinner, she was an expert stirrer. As we added in each new ingredient we talked about what it was and where it comes from. Cooking together is a great way to teach children how food is meal and discuss where ingredients are grown or come from.
The recipe was a great success with all the family and there were empty plates all round. Even better there was enough left for leftovers for lunch the next day.
I made the recipe in the oven using a casserole dish. We went for a walk around the park near our house together, whilst it was cooking. It was lovely to come home to the smell of the meal cooking. However, the recipe could also be adapted for use in a slow cooker to be ready for when you get home from school/work.
The Recipe – Moroccan Lamb and Prune Tagine
Prep time – 10 minutes
Cooking time – 2 hours 15 minutes
- 600g lean lamb diced
- 1 onion chopped
- 12 prunes chopped in half
- 1 tsp coriander
- 1 tsp cinnamon
- 2 tbsp honey
- 0.5tsp cumin
- 1.5 tsp paprika
- 1 tsp chopped ginger
- 1 can chopped tomatoes
- 8 small vine tomatoes chopped in half
- 2 celery sticks sliced
- 150ml lamb stock
- Pre-heat oven to 160 degrees
- Using a little oil (I used fry light, but olive oil can also be used) fry the lamb until browned in an ovenproof pan or casserole dish.
- Add in the onions and celery and cook for a few minutes until they soften
- Add in all of the other ingredients and stir until all mixed in.
- Cook over a medium heat for 5 minutes until simmering.
6. Cover the pan with a lid and place in the oven for 2 hours. You will need to stir occasionally and check that it isn’t drying up, if it does look a little dry add some water whilst cooking. The end result should be a rich dish with plenty of think sauce.
7. Serve with your chosen accompaniment, we served with boiled rice but cous cous or potatoes would work well too.
This post is an entry for the BritMums #HealthyRedMeat, sponsored by the Meat Advisory Panel.