Moroccan lamb tagine

Moroccan lamb tagine

This Moroccan dish is mildly spiced with sweet, fruity flavours

By , 21 September 2015

(1 vote)

Moroccan lamb tagine
  • 2 Hours 20 Mins

  • Serves: 4

  • Price: £2.95 per serving

Nutritional Info
Each 573g serving contains
  • Energy

    2322KJ

    555KCAL

    28%
  • Fat

    21.1g

    high

    30%
  • Saturates

    6.9g

    high

    35%
  • Sugars

    38.8g

    high

    43%
  • Salt

    0.60g

    low

    10%
of your reference intake.
Typical energy values per 100g: 405kJ/97kcal.
Ingredients
  • Generous pinch of saffron strands
  • 1 medium onion, halved and sliced
  • 2 tbsp olive oil
  • 2 x 297g packs Asda Diced Lamb
  • ½ level tsp ground cinnamon
  • 1 level tsp ground ginger
  • 1 level tsp ground cumin
  • 1 level tsp ground coriander
  • 3 carrots, sliced
  • 500ml lamb stock
  • Half butternut squash, peeled, de-seeded and cubed
  • 125g ready-to-eat dried apricots
  • 125g prunes
  • 1 tbsp clear honey
  • 1 tbsp balsamic vinegar
  • 1 level tbsp cornflour
  • Couscous, to serve
  • Toasted almonds, to serve
Method
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Put the saffron in a bowl with 3 tbsp hot water. Cook the onion in 1 tbsp of the oil in a pan. Remove and put in a casserole dish. Leave any fat in the pan.

  • Add the remaining oil to the pan and brown the meat in batches (don't overcrowd) and add to the onion.

  • Sprinkle the spices on the meat. Add the saffron, carrots and stock. Stir, cover and cook in the oven for 1 hour.

  • Add the squash and fruit. Cover and cook for 50 minutes. Mix the honey, vinegar and flour until smooth and stir in. Cover and cook for 10 minutes. Serve with the couscous and almonds.