Easy Lamb Tagine

Name: Easy Lamb Tagine | Asda Good Living
Total time: 2 h
Yield: 0
Cuisine: African
Ingredients: 2 tbsp vegetable oil; 2 x 300g packs Asda Tender Diced Lamb; 2 carrots, cut into large chunks; 1 large onion, chopped; 2 garlic cloves, grated; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp cinnamon; 1 x 400g tin chopped tomatoes in tomato juice; 1 x 400g tin chickpeas, drained; 150ml low-sodium vegetable stock; 150g dried apricots, halved; 2-3 slices of lemon

A spicy melt-in-the-mouth dish with the sweetness of apricots for extra oomph.

By Asda Good Living,6th January 2023

Cook: 2 Hours

Price: 4 per serving

Nutritional Information

Each 349g serving contains

Energy
7643kj
524kcal

26%

Fat
21.6g

High
31%

Saturates
5.9g

Med
30%

Sugars
26.5g

Med
29%

Salt
0.31g

Low
5%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2190kj/523kcal

Ingredients

2 tbsp vegetable oil

2 x 300g packs Asda Tender Diced Lamb

2 carrots, cut into large chunks

1 large onion, chopped

2 garlic cloves, grated

2 tsp ground cumin

2 tsp ground coriander

1 tsp cinnamon

1 x 400g tin chopped tomatoes in tomato juice

1 x 400g tin chickpeas, drained

150ml low-sodium vegetable stock

150g dried apricots, halved

2-3 slices of lemon

Method

Preheat the oven to 180ºC/160ºC/gas 4. Place 1 tbsp oil in an ovenproof casserole dish (one with a tight-fitting lid) and set over a medium-high heat. Add half the lamb and a pinch of salt and brown for 5-7 mins. Once browned, use a slotted spoon to remove the meat, then repeat with the remaining lamb. Remove all the lamb, set aside and keep the juices in the dish.

Lower the heat to medium and add the remaining 1 tbsp oil, then add the onion and carrots and fry for 8-10 mins, stirring often. Add the garlic and spices – along with a splash of water if they start to catch – and cook for 1 min until fragrant.

Return the meat to the dish along with any resting juices. Add the chopped tomatoes, chickpeas, stock, apricots and sliced lemons and season with salt and freshly ground black pepper to taste. Bring to a gentle simmer.

Cover the dish with its tight-fitting lid, then carefully transfer to the oven for 1 hr. Remove the lid, then cook for a further 20-30 mins or until the lamb is tender and the sauce is thickened.

When ready to serve, scatter the tagine with pomegranate seeds, if using, and enjoy alongside a spoonful of yoghurt and some herby couscous.