Zone and Primal Recipe: Lamb Tagine

Thanks to Chris’s mum for this delicious recipe. It uses lamb neck fillet so it’s economical and is great done in the slow cooker. It does contain chickpeas and a small amount of honey which makes it no go for those following a Paleo diet. This is a 16 block recipe.

600g cubed lamb (use a cut suitable for slow cooking such as neck fillet) – cooks to 16 protein
1 large onion chopped – 2 carb
4 cloves of garlic crushed
1 tbsp fresh ginger finely chopped
60g dried apricots chopped – 4 carb
1 tsp paprika
1 tsp ground cinnamon
1 tsp ground cumin
1 400g tin chopped tomatoes – 2 carb
1 400g tin chickpeas – 4 carb
1/4 pint chicken stock
salt and pepper to taste
1 tbsp honey – 2 carb
40g toasted flaked almonds – 16 fat

• Fry the lamb in a hot pan until browned and set aside, use a large heavy based pan with a lid. You may need to do this in batches.
• Reduce the heat slightly and fry the onion, garlic and ginger until softened. Add the spices and cook for 1-2 mins.
• Add the tomatoes, chickpeas, apricots and seasoning. Then add the lamb and top up with the stock.
• Cover with a lid and cook for 1 hour over a medium heat. (If using a slow cooker bring everything to a simmer then transfer to the crockpot. Cook for several hours)
• Just before serving add the honey.
• Serve with the toasted almonds sprinkled on top.

This will leave you short a total of 4 carbs for the recipe. Make these up with your choice of veggies or a small glass of red wine.