Lamb, squash and date tagine
Serves: 4
Total time: 
Recipe photograph by Martin Poole
Lamb, squash and date tagine
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
404Kcal
Fat
16gr
Saturates
5gr
Carbs
34gr
Sugars
17gr
Fibre
8gr
Protein
31gr
Salt
0.8gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 2 tbsp olive oil
- 1 x 411g pack diced lamb
- 1 large onion, chopped
- 3 garlic cloves, finely chopped
- 1 tbsp ras el hanout spice mix
- 100g pitted dates, halved
- 1 x 320g pack ready prepared butternut squash and sweet potato
- 1 cinnamon stick
- 1 x 400g tin chopped tomatoes
- 500ml hot lamb or chicken stock
- 1 x 400g tin chickpeas, drained
Step by step
- Heat 1 tablespoon oil in a heavy-based casserole. Brown the lamb over a high heat; put on a plate.
- Heat the remaining oil and cook the onion for 5 minutes. Stir in the garlic and ras el hanout and cook for 2 minutes, stirring.
-
Return the lamb to the pan; add the dates, squash and sweet potato, cinnamon stick, tomatoes and stock. Bring to the boil; reduce the heat, cover and simmer for 30 minutes. Remove the lid, stir in the chickpeas and simmer for 15 minutes until the lamb is tender.TipServe with couscous – add 250ml just-boiled water to 200g couscous, season, add a knob of butter, cover; set aside for 10 minutes. Stir in chopped nuts, pomegranate seeds and fresh mint and coriander
- Serve with couscous, a spoonful of natural yogurt and a sprinkling of coriander.
