Moroccan lamb tagine with lemon couscous

Moroccan tagine with lemon and herb couscous final dish

Prep time: 1 hour 15 mins
Cook: 2 hours
Serves: 4

Serving this North African dish with couscous keeps it low in potassium. As lamb is higher in fat, we have suggested to serve this recipe for a special occasion rather than every day.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
46.6g	Carbohydrate
846.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
46.6g	Carbohydrate	846.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

This one pot wonder lamb tagine is tender and full of warming spices. Serve with the lemon couscous on the side and you will have a flavourful crowd pleaser.

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Ingredients

Lamb tagine

600g shoulder of lamb, diced

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground coriander

½ teaspoon turmeric

3 tablespoon water

1 teaspoon ground black pepper

2 tablespoon olive oil

1 onion

1 garlic clove

300ml low salt vegetable stock

1 tablespoon honey

Lemon and herb couscous

300ml boiling water

200g couscous

Zest and juice of ½ lemon

50ml olive oil

1 tablespoon fresh flat leaf parsley

1 tablespoon fresh coriander

Pinch freshly ground black pepper

Alternatively serve with flatbread instead of couscous.

Method

Mix the black pepper, cinnamon, ginger, coriander and turmeric with 3 tablespoons of water to make a marinade for the lamb. Coat the lamb in the marinade, cover with cling film and rest in the fridge for at least 1 hour.

Strain the lamb and cook until brown with a little oil in frying pan then move to saucepan. Dice the onion and garlic and cook in the frying pan until soft then add to saucepan. Deglaze the frying pan by adding a little stock and stirring. Pour, along with the remaining stock and marinade into the saucepan.

Bring to the boil, cover, and simmer for approximately 1 ½ hours or until the lamb is meltingly tender but still holding its shape. Uncover the saucepan for the final 10 minutes to reduce and thicken the sauce as required and add the honey.

Pour the couscous into a large saucepan and cover with boiling water. Stir in the lemon zest and set aside until the grains have swollen. Turn on a low heat, add the olive oil and lemon juice and cook for 2 minutes, stirring with a fork to fluff up the grains. Stir in the chopped herbs and pepper before serving.

Food Facts

Carbohydrate

The main source of carbohydrate in this dish is the couscous. The carbohydrate values have been provided for those who have trained in insulin adjustment.

Phosphate/potassium

This recipe is low in potassium and therefore can be enjoyed in the quantities suggested as part of a low potassium diet. This dish does contain phosphate so If you have been prescribed a phosphate binder ensure you take them with this meal.

Protein

This dish is high in protein which makes it suitable for those receiving dialysis. If you want to reduce the amount of protein reduce the amount of lamb or make the dish with a 50:50 ratio with the vegetarian alternative.

Gluten free

Use a gluten free vegetable stock. Couscous is not suitable for a gluten free diet so serve with rice or gluten-free flatbread.

Vegetarian

Replace the lamb with 400g chickpeas and 400g green lentils.

Vegan

Omit the honey and use maple syrup.

Healthier option

You can serve this dish with couscous or a flatbread. Adding a small portion of vegetables will make this a more balanced meal. As this recipe is low in potassium, boiled broccoli or green beans would be a suitable option.

Cheaper option

To save money, look for frozen diced lamb or try the vegetarian option. You can use a teaspoon of dried herbs instead of fresh.

Storage

Allow to cool then place in an airtight container and refrigerate, consume within two days. This is suitable for freezing, just place in a sealed container and defrost before reheating. Ensure the food is piping hot before serving.