Lamb tagine with fruits & yuzu yoghurt

5 1 ratings

Total time 55 mins

10 mins preparation time

45 mins cooking time

Tender lamb braised with dried apricots, prunes and raisins, served with creamy yoghurt mixed with Kikkoman Yuzu Ponzu.

Ingredients

2 portion(s)

360 g

lamb shoulder, diced

100 g

onion, cut into thin wedges

400 ml

water or vegetable stock

200 ml

rapeseed oil

2 pinch

ground cinnamon

2 pinch

ground cumin

40 g

dried apricots

40 g

dried prunes

40 g

raisins

70 ml

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu

160 g

natural yoghurt

A few mint or coriander leaves for garnish

Nutritional facts (per portion):

2,340 kJ / 560 kcal

30 gFat

30 gProtein

35 gCarbohydrates

Preparation

Step 1

360 g lamb shoulder, diced – 100 g onion, cut into thin wedges – 400 ml water or vegetable stock – 20 ml rapeseed oil – 2 pinch ground cinnamon – 2 pinch ground cumin – 40 g dried apricots – 40 g dried prunes – 40 g raisins

Sear the lamb with the onion wedges and spices in the rapeseed oil in a pot. Add the dried fruits and raisins, pour in enough stock or water to cover and braise covered for 45 minutes.

Step 2

40 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu

After 45 minutes, add the Kikkoman Yuzu Ponzu to the pot and stir well.

Step 3

160 g natural yoghurt – 30 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – A few mint or coriander leaves for garnish

Mix the yoghurt with the Kikkoman Yuzu Ponzu and serve with the lamb and fruits. Garnish with the mint or coriander leaves.

Tip

You can replace the lamb with tofu—just remember to halve the cooking time.

Recipe-ID: 1690

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Featured product in this recipe

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu

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360 g lamb shoulder, diced – 100 g onion, cut into thin wedges – 400 ml water or vegetable stock – 20 ml rapeseed oil – 2 pinch ground cinnamon – 2 pinch ground cumin – 40 g dried apricots – 40 g dried prunes – 40 g raisins

Sear the lamb with the onion wedges and spices in the rapeseed oil in a pot. Add the dried fruits and raisins, pour in enough stock or water to cover and braise covered for 45 minutes.