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Quick Lamb Tagine

Quick Lamb Tagine

with Couscous

Rapid
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Traditionally, a tagine was slow cooked in the remaining heat of the bakers' ovens in Morocco. The easily recognisable conical clay pot would be filled with meat, dried fruit, vegetables, and a small amount of liquid, and left to slow cook for a few hours. On the table in just 20 minutes, tonight’s lamb tagine proves that you can create serious depth of flavour and delicious texture without a clay pot to hand and hours to spare!

Allergens:Cereals containing glutenSulphitesNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 pot(s)

Chicken Stock Pot

150 grams

Couscous

(ContainsCereals containing gluten)

240 grams

Lamb Strips

1 unit(s)

Red Onion

1 unit(s)

Courgette

1 bag(s)

Dried Apricots

(ContainsSulphites)

1 pack(s)

Chickpeas

1 pot(s)

Tagine Paste

1 pack(s)

Chopped Tomatoes

1 bag(s)

Flaked Almonds

(ContainsNuts)

Not included in your delivery

300 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3774 kJ
Energy (kcal)902 kcal
Fat23.0 g
of which saturates4.0 g
Carbohydrate108 g
of which sugars29.0 g
Protein58 g
Salt7.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Lid
Saucepan
Bowl
Frying Pan
Cutting board
Knife
Sieve
Fork
Instructionsarrow up iconarrow up icon
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1

a) Pour the boiling water (see ingredients for amount) into a large saucepan along with half the stock pot and stir to dissolve. b) Stir in the couscous, remove from the heat and cover with a lid. c) Leave to the side until ready to serve.

2

a) Heat a drizzle of oil in a frying pan on high heat. b) When really hot, add the lamb strips, season with salt and pepper and stir fry until browned all over, 1-2 mins, then remove to a bowl and set aside. c) TIP: Don't overcook the lamb here, you are just browning it. We will finish cooking it later!

3

a) Halve, peel and finely slice the onion. Return the frying pan to medium heat (add a splash of oil if it's dry) and add the onion. Cook, stirring occasionally, until soft, 3-4 mins. b) Meanwhile, quarter the courgette lengthways and chop widthways into small chunks. Roughly chop the apricots. c) Drain and rinse the chickpeas in a sieve.

4

a) Add the tagine paste and apricots to the frying pan and stir. Cook for 1 minute, then add the courgette. b) Pour in the diced tomatoes, remaining stock pot and the chickpeas. Bring to the boil then reduce the heat to medium and simmer until thick and tomatoey, 5-6 mins.

5

a) Return the lamb (and any juices that have come out) to the tagine and cook, stirring occasionally, for another 2-3 mins. b) Season to taste with salt and pepper if needed. c) Fluff the couscous up with a fork.

6

a) Spoon the couscous into bowls and top with the lamb tagine. Scatter over some flaked almonds to finish. Enjoy!