Lamb & orange tagine

Lamb and orange tagine

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

By , 21 September 2015

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Lamb and orange tagine

  • 1 Hour 40 Mins

  • Serves: 4

Nutritional Info
Each 455g serving contains

  • Energy

    2163KJ

    517KCAL

    26%

  • Fat

    21.8g

    high

    31%

  • Saturates

    5.3g

    low

    27%

  • Sugars

    18.6g

    low

    21%

  • Salt

    0.20g

    low

    3%
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.