Lamb & pumpkin tagine

Lamb & pumpkin tagine

For this warmly spiced Middle Eastern casserole, chicken or turkey breasts will taste just as good as lamb.

By , 21 September 2015
Lamb & pumpkin tagine
  • Ready in: 150 mins
  • Serves: 4
  • Price: £2.60 per serving
Nutritional Info
Each 411g serving contains
  • Fat 18
    25%
  • Sat Fat 5.7
    28%
  • Sugar 20
    23%
  • Salt 0.68
    11%
  • Cals 403
    20%
of your reference intake.
Typical energy values per 100g: 410kJ/98kcal.
Ingredients
  • 2 tbsp olive oil
  • 550g lean lamb, cubed
  • 1 large onion, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • ½ tsp chilli powder
  • 230g can chopped tomatoes
  • 350g pumpkin (or butternut squash) flesh only, cubed
  • 350ml hot lamb stock (or beef stock)
  • 50g sultanas
  • 50g dried apricots
  • 1 level tbsp cornflour
  • Couscous, to serve
Method
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Heat 1 tbsp oil in a frying pan and cook the meat in batches until browned. As each batch is cooked, transfer to a casserole dish. Add the rest of the oil to the pan with the onion and cook until soft.

  • Add the spices, chilli and tomatoes to the pan and heat until simmering. Transfer to the casserole dish with the pumpkin and stock. Cover and cook in the oven for 1 hour 30 minutes.

  • Add the sultanas and apricots and cook for another 30 minutes.

  • Mix the cornflour with a little cold water to make a paste, then stir into the casserole. Return to the oven for 5 minutes to thicken the gravy. Serve with couscous.