Keto, Paleo & Gluten Free Lamb Neck Tagine

Keto, Paleo & Gluten Free Lamb Neck Tagine

This warming recipe is perfect to make a large batch, portion, pop in the freezer and you have a tasty dinner ready to go throughout the week! 
We have utilised a lesser known cut of meat (the lamb neck) for this recipe and a Tagine is a great way to utilise cheaper cuts of meat, as the slow cooking means that the meat becomes really tender and tasty. 

What is a Tagine (Tajine)?

A Tagine or Tajine is a famous Moroccan casserole named after the clay dish its cooked in and normally contains strong, fragrant flavours from spices and herbs.

What is a Tagine Dish?

A Tagine is a clay or ceramic dish that has a pointed fluted top, low sides and is circular in shape. 
Tagine Pot

Can I use different meats in a Tagine?

Yes, you can! This also works really well with chicken, beef, fish and other lamb cuts too. 

Can I use a different pot if I don't have a traditional Tagine?

Yes, if you don't have a traditional Tagine pot, then use a ceramic pot, just adjust the water as per the recipe instructions below - this is because a Tagine pot stops the steam for escaping, so if you use a pot with no lid, add more water to the recipe. 
Lamb Tagine
Lamb Neck Tagine
Paleo, Whole30, Keto, Gluten-Free, Dairy-Free
 Makes 5 servings

Nutritional Info (Per Serving):

Calories: 309

Fat: 16.8g

Of which saturates: 5.8g

Carbohydrates: 7.1g

Of which sugars: 6.1g

Protein: 29.9g

What You Need (Ingredients):

  • 2 tbsp Hunter and Gather Avocado Oil
  • 700 grams grass-fed lamb neck
  • 1 large onion, minced
  • 2 cloves garlic, minced
  • 1 can of organic chopped tomatoes
  • 1 bottle Hunter and Gather ketchup
  • 100 mls water or broth (if using a Tagine, 200mls if using a ceramic pot with no lid)
  • 2 tsp Harissa paste
  • 2 preserved lemons (salt & water), cut into quarters 
  • 1 tsp Pink Himalayan Salt
  • ½ tsp Black pepper
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp cinnamon
  • Optional: 8 dried apricots

What You Do (Method): 

    1. Preheat the oven to 175 degrees.
    2. Heat a large oven safe casserole dish on the stove to medium heat and add the Hunter and Gather Avocado Oil. 
    3. Dice the lamb neck into bite sized cubes. Add to the hot pan and sear on all sides (until brown).
    4. Add the chopped onions, garlic and all of the spices. Sauté for 2 minutes.
    5. Add the harissa, tomatoes, water or broth, ketchup, lemons, and apricots, if using.
    6. Bring to a boil and turn off the heat.
    7. Transfer the dish, uncovered (covered if using a Tagine) to the oven and bake for 1 hour or until the lamb is tender and delicious.


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