Weight Watchers, very tasty Tagine.
- 200 grams lean lamb steak (cubed)
- 100 grams moist packed apricots (halved)
- 50 grams sultanas (optional)
- 1 large onion (chopped)
- 1 portion pomegranate
- 1 spray low fat cooking spray
- 2 stock cubes
- 1 clove garlic (chopped)
- 2 chillis chopped, (up to 4 dependant on heat preference)
- 20 grams almonds (optional)
- 5 grams fresh coriander
- Carbohydrate 11.9200925 g
- Cholesterol 106.5 mg
- Fat 14.5642675 g
- Fiber 2.24825000405312 g
- Protein 9.89377 g
- Saturated Fat 6.1297925 g
- Serving Size 1 1 Serving (155g)
- Sodium 34.32175 mg
- Sugar 9.67184249594689 g
- Trans Fat 1.48738 g
- Calories 213 calories
Step-by-step
- Soften onion, add garlic, chilli, and lamb and stir over low heat for five minutes. Crumble stock cubes over mixture and add apricots and sultanas.
- Pour a litre of boiling water over the mixture and simmer cook for 40 minutes.
- Grill almonds and then sprinkle almond flakes on top together with coriander
Why is the meat tough even though the liquid is simmering? Halfway through braising lean cuts like cubed lamb steak, cooks often panic when the proteins seize up. Lean meat lacks the internal collagen found in shoulder cuts. Without intramuscular fat to melt into the sauce, direct heat over five minutes during the initial browning stage must be strictly controlled. Stir constantly over medium-low heat until the exterior turns greyish-brown without scorching the garlic.
Managing Moisture and Texture
Adding a full litre of boiling water creates a deep braising environment. Simmer uncovered or partially covered for forty minutes to allow the starches from the dried apricots and sultanas to dissolve into the liquid. This natural sugar release thickens the sauce without needing flour or cornstarch slurry. Watch the pan closely at the thirty-minute mark. If the liquid reduces too fast, lower the burner temperature immediately.
- Grilling almonds at high heat requires constant shaking of the pan for precisely sixty seconds to avoid bitter burnt oils.
- Coarse chopping of fresh coriander preserves essential oils better than fine mincing.
- Sultanas add rapid sweetness, so reduce them by half if the balance tilts too sweet against the savory stock.
