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Low-Carb Moroccan Lamb Tagine

Low-Carb Moroccan Lamb Tagine

Lamb tagine recipe & content provided by Ryan Carter, Livevitae

Slow cooked lamb tagine is a delicious spiced dish with fall-off-the-bone meat and tender veggies. With added anti-inflammatory benefits from turmeric and ginger, this warming dish is packed with spicy flavor.

Related: Keto Lamb Rogan Josh

Slow cooking this lamb tagine allows your meat to tenderize without oxidizing fats. Since it spends hours in the oven, it makes a perfect weekend dish with minimal prep time. After chopping your meat and veggies, you’ll spend just minutes on the stove before transferring your dish to the oven. This method produces melt-in-your-mouth meat and veggies in a golden broth.

Serve lamb tagine with cauliflower rice (or even mashed cauliflower) to soak up the sauce, and a low-carb turmeric latte for a meal that warms you from the inside out.

Moroccan lamb tagine is naturally low-carb and slow cooks for hours for tender, spiced, fall-off-the-bone meat with minimal prep time.

Low-Carb Moroccan Lamb Tagine

Start to Finish: 6 hours (10 minutes prep time)

Ingredients:

  • 1 – 2 pounds grass-fed boneless lamb shoulder, diced 1 inch thick
  • 1 tablespoon avocado oil or grass-fed ghee
  • 1 large onion, roughly chopped
  • 2 medium carrots, roughly chopped
  • 1 celery stick, roughly chopped
  • 1 tablespoon cumin seeds – freshly ground
  • 1 tablespoon coriander seeds – freshly ground
  • 1 teaspoon ground turmeric
  • 5-inch knob of ginger, freshly grated, or 1/2 tablespoon ginger
  • 1/2 tablespoon ceylon cinnamon
  • 1 preserved lemon, or two fresh lemons, halved
  • 4 medium tomatoes, or 1 cup of chopped peeled tomatoes (BPA-free)
  • 1 teaspoon salt
  • 2 sprigs of thyme, leaves only
  • 1 sprig of rosemary
  • Fresh parsley, green onions, and cauliflower rice for serving (optional)

Instructions:

  1. Preheat oven to 280 degrees. Heat a Dutch oven on the stove on medium heat.
  2. When hot, add avocado oil or ghee and swirl to coat the pan. Add onions, carrots, celery, and fresh herbs. Sweat down for 5 minutes, stirring occasionally.
  3. Add ground spices and stir for 30 seconds.
  4. Add lamb and stir to coat in spices. Cook for 2 minutes until slightly colored.
  5. Add the tomatoes, salt, and enough filtered water to cover the meat.
  6. Bring to a slight boil, then remove from heat.
  7. Cover the Dutch oven with the lid and transfer to the oven. Bake for 6 hours.
  8. Remove lamb tagine from the oven, allow to cool, and serve warm with cauliflower rice and optional garnishes.

Serves: 4

Nutritional Information (Per Serving):

  • Calories: 104
  • Protein: 55.4g
  • Carbs: 13.1g
  • Fiber: 2.9g
  • Sugars: 6g
  • Net Carbs: 10.2g
  • Total Fat: 26g
  • Saturated Fat: 6.6g
  • Polyunsaturated: 1.73g
  • Monounsaturated: 10g
  • Trans fat: 0g
  • Cholesterol: 172.5mg
  • Sodium: 759.2mg
  • Potassium: 1079.8mg
  • Vitamin A: 6165.4mg
  • Vitamin C: 21mg
  • Vitamin E: 1.7mg
  • Vitamin K: 27ug
  • Calcium: 48.1mg
  • Iron: 4.6mg
  • Zinc: 9.4mg

Note on ingredients: Tomatoes are in the nightshade family and can cause inflammation in sensitive people. See how you feel after consuming nightshades and avoid them as needed. Like garlic, onions are in the suspect category of the Bulletproof Diet, because they inhibit alpha brain waves and could affect your mood – and depending on where you get them, could be moldy. For that reason, it’s not recommended that you eat onions often.

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