Speedy Spiced Lamb Tagine

Name: Speedy Spiced Lamb Tagine with Chickpeas and Prunes
Total time: 20 min
Yield: 2
Cuisine: Moroccan
Ingredients: 150 Couscous; 1 Chicken Stock Powder; 1 Chermoula Spice Mix; 1 Finely Chopped Tomatoes with Onion and Garlic; 1 Onion; 200 Lamb Mince; 2 Ground Cumin; 1 Chickpeas; 1 Lemon; 40 Prunes; 1 Carrot; 1 Coriander; ½ Sugar; Water; 300 Water for the Couscous

with Chickpeas and Prunes

Recipe Development TeamPublished on September 14, 2018

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Tagines can take all day. They can also take 20 minutes and right now, we’re loving our speedy version. We’ve used lamb mince to cut down cooking time and combined it with onions, sticky prunes, chickpeas and carrot. Seasoned with chermoula and cumin and served traditionally with couscous and scattered with fresh coriander, this is quick cooking done properly.

Tags:

Spicy

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

150

Couscous

Chicken Stock Powder

Chermoula Spice Mix

Finely Chopped Tomatoes with Onion and Garlic

Onion

200

Lamb Mince

Ground Cumin

Chickpeas

Lemon

Prunes

Carrot

Coriander

Not included in your delivery

Sugar

Water

300

Water for the Couscous

Nutritional information

Energy (kcal)730 kcal

Energy (kJ)3054 kJ

Fat19 g

of which saturates6 g

Carbohydrate91 g

of which sugars23 g

Protein40 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Grill Pan

•Chopping Board

•Bowl

Cooking Instructions and Tips

a) Pour the boiling water for the couscous (see ingredients for amount), half the cumin and half the stock powder into a large saucepan. b) Halve, peel and thinly slice the onion. Drain and rinse the chickpeas. Stir the couscous into the boiling stock, pop a lid on the pan and remove from the heat. Leave to the side for 8-10 mins, or until ready to serve.

a) Heat a splash of oil in a large frying pan over high heat. b) Pop the onion and lamb mince into the hot pan. Break up the lamb with a wooden spoon. c) Fry, stirring occasionally, until the lamb is slightly brown and the onion is starting to soften, 3-4 mins.

a) Meanwhile, roughly chop the prunes. b) Roughly chop the coriander (stalks and all). c) Trim and coarsely grate the carrot (no need to peel). d) Zest the lemon and cut into four wedges.

a) Stir the chermoula spice blend and the remaining cumin into the frying pan. b) Stir in the chickpeas and the grated carrot. c) Cook for 1 minute

a) Add the finely chopped tomatoes, the remaining stock powder, sugar, prunes and water for the tagine (see ingredients for amount) to the pan. Bring to the boil. b) Stir to dissolve the stock powder. c) Reduce the heat and simmer for 5 mins.

a) Flu up the couscous with a fork. Stir in the lemon zest. Season with salt, pepper and half the coriander. Taste the tagine and season with salt and pepper as required. b) Serve the couscous in bowls with the lamb tagine spooned on top. Finish with the remaining coriander and a squeeze of lemon juice on top. ENJOY!