Lamb & carrot tagine

Lamb & carrot tagine

This richly spiced stew is a cinch thanks to ready-diced lamb and the stew base from our Cooks’ Ingredients range. It’s also easy to double up and freeze the leftover stew.

4 out of 5 stars(7) Rate this recipe
HealthySource of protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook1 hr 10 mins
  • Total time1 hr 15 mins

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Ingredients

  • 1 tbsp olive oil
  • 260g pack Essential British Diced Lamb Shoulder
  • 250g Waitrose Trio of Chantenay Carrots, trimmed and halved
  • 400g can Essential Chopped Tomatoes
  • 350g pack Cooks' Ingredients Tagine Stew Base
  • 400g can Essential Chickpeas, drained and rinsed
  • 100g dried apricots, roughly chopped
  • Couscous, coriander and natural yogurt, to serve (optional)

Method

  1. Heat the oil in a medium-large casserole dish over a high heat. Season the lamb and add to the dish, frying for 3-4 minutes until all the cut surfaces are thoroughly browned. Add the carrots and fry for another 3-4 minutes.

  2. Add the tomatoes, stew base, chickpeas, apricots and 300ml water. Bring to a vigorous simmer, then lower the heat to a gentle simmer, cover and cook for 45 minutes. Uncover, stir, and simmer for a final 15 minutes, until the lamb is cooked through and tender. Serve the tagine with couscous, coriander and yogurt, if liked, and season with a little black pepper.

Cook’s tip

LEFTOVERS

Chantenay carrots

These diminutive delights are wonderful roasted with honey and thyme, or use them in a soup with cumin and a pinch of ginger.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,911kJ/ 457kcals

Fat

21g

Saturated Fat

7g

Carbohydrates

42g

Sugars

29g

Fibre

10g

Protein

20g

Salt

1g

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