MoroccanLunchMeat

Tagine

Tagine is a lunch moroccan recipe with 600 calories per serving, nutrition details, and step-by-step preparation guidance.

Calories

600 kcal

Total Time

90 min

Servings

1

Protein

40 g

Ingredients

  • lamb or chicken150g
  • onion, chopped.5 piece
  • dried apricots or prunes.5 cup
  • carrot, chopped1 piece
  • ginger1 tsp
  • turmeric1 tsp
  • cinnamon.5 tsp

Instructions

  1. 1

    Step 1

    Brown meat and onions in a tagine pot or Dutch oven.

  2. 2

    Step 2

    Add spices, dried fruits, and vegetables.

  3. 3

    Step 3

    Cover and simmer over low heat until the meat is tender.

  4. 4

    Step 4

    Serve with couscous or bread.

Nutrition Snapshot

Macros and micros at a glance

Calories

600

Protein

40g

Carbs

40g

Fat

30g

Fiber

10g

Micronutrients

Iron

4 mg

Zinc

5 mg

Sodium

500 mg

Calcium

80 mg

Folate

50 mcg

Magnesium

60 mg

Potassium

700 mg

Vitamin C

20 mg

Vitamin A

400 mcg

Vitamin B12

2 mcg

Diet and Allergen Guide

Vegetarian

No

Vegan

No

Gluten Free

No

Dairy Free

No

Allergens

No major allergens flagged

Meal Prep and Storage

Make it easier to prep ahead

Tagine can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.

Frequently Asked Questions

Common questions about Tagine

How many calories are in Tagine?

Tagine has about 600 calories per serving based on the current ingredient list and serving size on this page.

Is Tagine suitable for vegetarians?

No. Tagine is not vegetarian as written because it includes lamb or chicken.

Is Tagine gluten-free?

Tagine is not reliably gluten-free as written. You can often adapt it with gluten-free swaps if needed.

Are there any allergen ingredients in Tagine?

This recipe does not contain none of the major allergens flagged in this recipe feed, but you should still review packaged ingredient labels for any brand-specific warnings.

Can I make Tagine ahead of time?

Tagine can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.

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