Lamb and orange tagine

Name: Lamb and orange tagine | Asda Good Living
Total time: 1 h 40 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1 red onion, halved and sliced; 2 garlic cloves, crushed; 2 tsp fresh root ginger; 1 red chilli, de-seeded and finely chopped; 1½ level tsp ground coriander; ½ level tsp ground turmeric; 500g Asda Leaner Cuts Diced Lamb; 2 oranges; 1 cinnamon stick; 1 small butternut squash, peeled, seeds and fibres removed, and cubed; 2 carrots, sliced; 1 level tbsp cornflour; 2 tbsp shelled pistachio nuts; 2 tbsp chopped fresh flat-leaf parsley; Cous cous, to serve

Oranges add a tangy and a refreshing note to this spicy Moroccan-style casserole

By Asda Good Living,21st September 2015

Cook: 1 Hour 40 Mins

Serves: 4

Price: £2.56 per serving

Nutritional Information

Each 455g serving contains

Energy
2161kj
517kcal

26%

Fat
21.8g

High
31%

Saturates
5.3g

Med
27%

Sugars
18.6g

High
21%

Salt
0.20g

Low
3%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
475kj/114kcal

Ingredients

2 tbsp olive oil

1 red onion, halved and sliced

2 garlic cloves, crushed

2 tsp fresh root ginger

1 red chilli, de-seeded and finely chopped

1½ level tsp ground coriander

½ level tsp ground turmeric

500g Asda Leaner Cuts Diced Lamb

2 oranges

1 cinnamon stick

1 small butternut squash, peeled, seeds and fibres removed, and cubed

2 carrots, sliced

1 level tbsp cornflour

2 tbsp shelled pistachio nuts

2 tbsp chopped fresh flat-leaf parsley

Cous cous, to serve

Method

Pre-heat the oven to 160C/140C Fan/Gas 3. Heat the oil in a large pan and gently fry the red onion over a low heat until soft. Add the garlic, ginger and chilli to the pan and cook for another 2 minutes.

Add the ground coriander and turmeric and 2 tbsp water. Stir over a medium heat for 1 minute.

Add the lamb and stir to coat all the pieces. Pour in 400ml cold water and heat until simmering.

Transfer the lamb and cooking liquid to a casserole dish. Peel 2 long strips of orange zest and tuck into the casserole with the cinnamon stick. Cover and cook in the oven for 45 minutes. Stir in the butternut squash and carrots, cover and cook for another 30 minutes.

Mix the cornflour with 2 tbsp cold water and stir in. Peel, halve and slice the oranges. Add to the casserole, along with the nuts and parsley. Cover and cook for 5 minutes. Serve with cous cous.