RecipesSpicy lamb tagine
To make this into a gluten-free meal, simply serve with rice instead of couscous.
To make this into a gluten-free meal, simply serve with rice instead of couscous.
By Asda Good Living,21st September 2015

Cook: 2 Hours 30 Mins

Serves: 6

Price: £1.90 per serving
Nutritional Information
Each 310g serving contains
of your reference intake.
Typical energy values per 100g:
509kj/122kcal
Ingredients
½ level tsp of cumin
½ level tsp of coriander
½ level tsp of paprika
2 tbsp olive oil
600g lean lamb - from the leg or shoulder (cubed)
1 large onion (chopped)
½ level tsp of ground ginger
1 small cinnamon stick
3 level tbsp tomato purée
1 small butternut squash
2 tbsp chopped coriander, plus extra to garnish
125g ready-to-eat prunes
125g ready-to-eat dried apricots
50g whole blanched almonds
1 level tbsp cornflour
Couscous (or rice)
Method
1Pre-heat the oven to 160C/140C Fan/Gas 3. Heat half the oil in a pan and cook the lamb, in batches, until browned on all sides. Transfer to a casserole dish.
2Add the onion and the rest of the oil to the pan and cook until soft. Stir in the spices and 2 tbsp cold water and stir over a medium heat for 1 minute. Add to the lamb with the cinnamon stick.
3Add 200ml hot water and tomato puree to the pan and heat until simmering, stirring to pick up the spices left in the pan. Pour over the lamb and add another 300ml hot water. Cover and cook in the oven for 1 hour.
4Meanwhile, peel and halve the squash, and remove the seeds and fibres. Cut into large cubes. Add to the casserole, cover and cook for another 30 minutes.
5Add the coriander, prunes and apricots and half the almonds. Cover and cook for another 30 minutes. Mix the cornflour with a dash of cold water and stir in. Cook for another 5 minutes.
6Roast the rest of the almonds in the oven for 5 minutes or until golden. Remove the cinnamon stick from the tagine, sprinkle on the roasted almonds and extra coriander and serve with couscous or rice.