Mediterranean 25 min

Lamb Tagine

Name: Lamb Tagine
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 tblsp Olive Oil; 1 finely sliced Onion; 2 chopped Carrots; 500g Lamb Leg; 2 cloves minced Garlic; ½ tsp Cumin; ½ tsp Ginger; ¼ tsp Saffron; 1 tsp Cinnamon; 1 tblsp Honey; 100g Apricot; 1 Vegetable Stock Cube; 1 medium chopped Butternut Squash; Steamed Couscous; Chopped Parsley

lamb

Ingredientsfor 2

600

Cal

40g

Protein

50g

Carbs

30g

Fat

12 tblsp Olive Oil
21 finely sliced Onion
32 chopped Carrots
4500g Lamb Leg
52 cloves minced Garlic
6½ tsp Cumin
7½ tsp Ginger
8¼ tsp Saffron
91 tsp Cinnamon
101 tblsp Honey
11100g Apricot
121 Vegetable Stock Cube
131 medium chopped Butternut Squash
14Steamed Couscous
15Chopped Parsley

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Instructions

1
Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
2
Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
3
Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
4
Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 – 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.