Lamb tagine recipes
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Quick Lamb Tagine
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Lamb and Butternut Squash Tagine
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Tagine Of Lamb, Courgettes, Peppers and Mint
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Ingredients
- 350g lamb fillet, sliced
- 400g can chopped tomatoes
- 410g can prunes, drained and stoned
- 250g cous cous
- 2 Tbsp olive oil
- 2 tsp Ras el Hanout or Moroccan Spice Blend
- 400ml boiling water
- Juice and rind of a lemon
- 1 Tbsp fresh mint, chopped
- Pinch of salt
Method
- • Heat one Tbsp of oil in a large pan. Add the lamb and stir-fry for three minutes.
- • Add the spice blend to the lamb and fry for a further minute.
- • Add the tomatoes, bring the pan to the boil and then reduce to a simmer for 15 minutes, or until the lamb is tender.
- • Stir in the prunes and simmer for a further five minutes.
- • Meanwhile, prepare the cous cous by placing in a large heatproof bowl with the boiling water and one Tbsp of oil.
- • Cover with cling film and allow the cous cous to stand for five minutes.
- • Remove cling film and then add lemon rind and juice, mint and salt. Fork through the cous cous and serve immediately with the lamb.
- Canned prunes are rich in iron, which boosts your red blood cells and helps to prevent tiredness and anaemia.
- This recipe can be frozen, prior to the prunes being added. Freeze for up to two months. Defrost thoroughly in a refrigerator prior to reheating.
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Ingredients
- 800g cubed lamb
- 1 large onion. finely chopped
- 2 garlic cloves. finely chopped
- 550g butternut squash deseeded peeled and cubed
- 410g tin chickpeas. rinsed and drained
- 400g tin chopped tomatoes
- 1tsp cinnamon powder
- 1 ½ tsp Cumin seeds
- 1 tsp ginger
- 2 pinches Saffron strands
- 450ml lamb stock
- 200g cous cous
- 30g sunflower seeds
- salt and pepper to taste
- handful mint leaves. finely chopped
- handful coriander leaves. finely chopped
Method
- 1. Brown the lamb in batches in a large, deep non-stick frying pan over a high heat with a tablespoon of the oil.
- 2. Add a bit of water to the saucepan to deglaze the pan between frying each batch (this little liquid adds even more flavour to the final dish). Set aside.
- 3. Add the remaining oil to the pan and fry the onion over a medium heat for five minutes until slightly golden, stirring occasionally.
- 4. Add the garlic, cinnamon, cumin seeds, ginger and saffron and stir over the heat for 30 seconds to release the aromas of the spices.
- 5. Add the meat back into the onion with the chickpeas, stock and tomatoes. Bring to the boil, then turn down to a gentle simmer. Cover and cook for one hour.
- 6. Meanwhile, put the couscous into a large bowl.
- 7. Add the sunflower seeds and a third of the herbs and cover with 200ml cold water. Set aside for the water to be absorbed.
- 8. After one hour, add the butternut squash and the remaining herbs, apart from about a tablespoon, to the tagine and cook for a further 15 minutes, uncovered.
- 9. After the 15 minutes has passed, season the tagine well.
- 10. Fork through the couscous to separate the grains and spread evenly over the top of the tagine. Cover and simmer for a further 15 minutes.
- Serve
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Add commentIngredients
- 3-4 tbsp olive oil
- 1 onion. roughly chopped
- 4 garlic cloves. roughly chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp dried mint
- 25g fresh ginger. peeled and finely chopped or grated
- 750g lean lamb. cut into bite-sized pieces
- sea salt and freshly ground black pepper
- 2 small courgettes. sliced thickly on the diagonal
- 1 red or green pepper. deseeded and cut into thick strips
- 4 tomatoes. skinned. deseeded and cut into chunks
- a small bunch of flat leaf parsley. roughly chopped
- a small bunch of fresh mint leaves. roughly chopped
- 1 lemon. cut into wedges
Method
- 1. Heat the olive oil in a tagine or heavy based casserole. Stir in the onion, garlic, cumin and coriander seeds, dried mint and ginger. Once the onions begin to soften, toss in the meat and pour in enough water to just cover it. Bring water to the boil, reduce the heat, cover with a lid and cook gently for about 1½, hours.
- 2. Season the cooking juices with salt and pepper. Add the courgettes, pepper and tomatoes, tucking them around the meat (add a little more water if necessary). Cover and cook for about 15 minutes, until the courgettes and peppers are cooked but retain a bite.
- 3. Toss in some of the chopped parsley and fresh mint, sprinkle the rest over the top and serve immediately with lemon wedges to squeeze over the dish.
- 4. This tagine is best accompanied by a fresh green salad of young beet, spinach and lettuce leaves.
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