Recipes
Recipes

Spicy lamb tagine

To make this into a gluten-free meal, simply serve with rice instead of couscous.

To make this into a gluten-free meal, simply serve with rice instead of couscous.

Cooking Time

Cook: 2 Hours 30 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.90 per serving

Nutritional Information

Each 310g serving contains

Energy
1578kj
377kcal
19%
Fat
17g
Med
24%
Saturates
4.4g
Low
22%
Sugars
22g
Med
24%
Salt
0.27g
Low
5%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
509kj/122kcal

Ingredients

½ level tsp of cumin

½ level tsp of coriander

½ level tsp of paprika

2 tbsp olive oil

600g lean lamb - from the leg or shoulder (cubed)

1 large onion (chopped)

½ level tsp of ground ginger

1 small cinnamon stick

3 level tbsp tomato purée

1 small butternut squash

2 tbsp chopped coriander, plus extra to garnish

125g ready-to-eat prunes

125g ready-to-eat dried apricots

50g whole blanched almonds

1 level tbsp cornflour

To Serve

Couscous (or rice)

Method

1
Pre-heat the oven to 160C/140C Fan/Gas 3. Heat half the oil in a pan and cook the lamb, in batches, until browned on all sides. Transfer to a casserole dish.
2
Add the onion and the rest of the oil to the pan and cook until soft. Stir in the spices and 2 tbsp cold water and stir over a medium heat for 1 minute. Add to the lamb with the cinnamon stick.
3
Add 200ml hot water and tomato puree to the pan and heat until simmering, stirring to pick up the spices left in the pan. Pour over the lamb and add another 300ml hot water. Cover and cook in the oven for 1 hour.
4
Meanwhile, peel and halve the squash, and remove the seeds and fibres. Cut into large cubes. Add to the casserole, cover and cook for another 30 minutes.
5
Add the coriander, prunes and apricots and half the almonds. Cover and cook for another 30 minutes. Mix the cornflour with a dash of cold water and stir in. Cook for another 5 minutes.
6
Roast the rest of the almonds in the oven for 5 minutes or until golden. Remove the cinnamon stick from the tagine, sprinkle on the roasted almonds and extra coriander and serve with couscous or rice.