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    Speedy summer lamb tagine

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    Speedy summer lamb tagine

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    1 tsp vegetable oil
    1 red onion, sliced
    400g Welsh Diced Lamb Leg
    Bart Moroccan-Style Salt
    1 green chilli, deseeded and thinly sliced
    300g pack Waitrose Red Choice Tomatoes, roughly chopped
    400g can essential Waitrose Cannellini Beans, drained and rinsed
    8 LOVE Life Soft Dried Apricots, quartered
    600ml hot chicken stock
    300g couscous
    Grated zest and juice of 1 lemon
    Fresh coriander leaves, to serve


    1. Heat the oil in a large frying pan. Add the onion and lamb, season generously with the Moroccan-style salt and stir-fry for 5 minutes.

    2. Add the chilli and tomatoes and cook for 5 minutes until the tomatoes are softened and pulpy. Stir in the cannellini beans, apricots and 150ml of the stock and simmer for a further 10 minutes.

    3. Meanwhile, place the couscous in a large heatproof bowl with the lemon zest and juice and cover with the remaining 450ml hot stock. Set aside for 5 minutes until the liquid has been absorbed.

    4. Break up the couscous with a fork, spoon between 4 shallow bowls then top with the tagine. Scatter with coriander leaves to serve.

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    Cook’s tip

    A traditional tagine is made with chickpeas but this one uses cannellini beans. Why not try it with borlotti or kidney beans for a change?


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