Lamb & carrot tagine

Name: Lamb & carrot tagine
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 tbsp olive oil; 260 g pack Essential British Diced Lamb Shoulder; 250 g Waitrose Trio of Chantenay Carrots, trimmed and halved; 400 g can Essential Chopped Tomatoes; 350 g pack Cooks' Ingredients Tagine Stew Base; 400 g can Essential Chickpeas, drained and rinsed; 100 g dried apricots, roughly chopped; Couscous, coriander and natural yogurt, to serve (optional)

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(6) 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

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.
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.