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Lamb tagine

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A hearty, Middle-eastern inspired dish to feed the family.
Serves
4
Prep
10 minutes
Cook
50 minutes
Each 450g serving contains (excludes serving suggestion)
KCal
304
Carbs
28.50g
Fibre
9.30g
Protein
25.40g
Fat
11.00g
Saturates
3.50g
Sugars
16.70g
Salt
1.30g
Portion Fruit & Veg
4
Ingredients
Ingredients
dash olive oil
2 onions, cut into wedges
350g cubed lean lamb
2 carrots, chopped
1 yellow pepper, chopped
1 x 400g tin chopped tomatoes
1 heaped tsp dried mint
1 heaped tsp ground cinnamon
1 heaped tsp cumin
quarter tsp chilli flakes
pinch salt
50g dried apricots, halved
1 x 400g tin chickpeas, drained
Method
  1. Add oil to a pan, then add the onion and cook for 3 minutes until starting to brown. Add the lamb and stir for another couple of minutes to brown the outside.
  2. Add the carrots, yellow pepper, tomatoes, mint, cinnamon, cumin, chilli flakes, 200ml water and salt. Bring to a gentle boil, turn the heat down, add a lid and simmer gently for 30 minutes, stirring regularly.
  3. Add the apricots and chickpeas, and simmer for another 15 minutes.
  4. Serve with couscous, rice or flatbread, and salad.
Chefs tips
  • For best value, try using dried chickpeas. Soak and cook the whole packet of chickpeas, following the instructions on the pack, and then freeze them. You can defrost what you need and add them to all sorts of dishes, such as stews, soups, curries and salads.
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