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Speedy Spiced Lamb Tagine

Speedy Spiced Lamb Tagine

with Chickpeas and Prunes

Rapid
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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
Allergens:Cereals containing gluten

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
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pot(s)

Cumin

1 pot(s)

Chicken Stock Powder

1 unit(s)

Onion

1 pack(s)

Chickpeas

150 grams

Couscous

(ContainsCereals containing gluten)

200 grams

Lamb Mince

1 bag(s)

Prunes

1 bunch(es)

Coriander

1 unit(s)

Carrot

1 unit(s)

Lemon

1 pot(s)

Chermoula Spice Mix

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

Not included in your delivery

300 milliliter(s)

Water for the Couscous

½ tsp

Sugar

150 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Energy (kcal)730 kcal
Fat19.0 g
of which saturates6.0 g
Carbohydrate91 g
of which sugars23.0 g
Protein40 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Sieve
Frying Pan
Cutting board
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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

5

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.

6

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!