Lamb's Kidney Tagine with Cumin and Parsley
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Ingredients
- 500 g lamb kidneys, trimmed and sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tsp ground cumin
- 1 tsp paprika
- 400 g chopped tomatoes
- 3 tbsp flat-leaf parsley, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 222 kcal
- Protein
- 23.1 g
- Carbohydrate
- 6.7 g
- of which sugars
- 5.2 g
- Fat
- 11.1 g
- of which saturates
- 2.6 g
- Fibre
- 2 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion for 5 minutes until soft, then stir in the garlic, ground cumin and paprika and cook for 1 minute.
- 2
Add the lamb kidneys and cook for 3-4 minutes, turning, until browned on all sides.
- 3
Pour in the chopped tomatoes and simmer for 10 minutes, until the kidneys are cooked through with no pink remaining and the sauce has thickened.
- 4
Stir through the flat-leaf parsley and serve hot.
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