Preparation Time: 15 minutes
Cooking Time: 45 minutes
2 tablespoons olive oil
1 red onion, cut
2cm ginger, ground
3 garlic slices, ground or squashed
1 teaspoon stew pieces (or to taste)
2 teaspoons cumin seeds
1 cinnamon stick
2 ground turmeric teaspoons
800g lamb neck filet, cut into 2cm pieces
½ teaspoon salt
100g Medrol dates, hollowed and sliced
400g tin sliced tomatoes, in addition to a large portion of a jar of water
500g butternut squash, sliced into 1cm solid shapes
400g tin chickpeas, depleted
2 tablespoons new coriander
Buckwheat, couscous, flatbreads or rice to serve
- Preheat your stove to 140C.
- Drizzle around 2 tablespoons of olive oil into a huge ovenproof pot or
cast-iron goulash dish.
- Include the cut onion and cook on a delicate heat, with the top on, for
around 5 minutes, until the onions are cooked, yet not brown.
- Add the grounded garlic and ginger, bean stew, cumin, cinnamon and
turmeric. Mix well and cook for 1 progressively minute with the cover
off. Include a sprinkle of water on the off chance that it gets excessively
- Next include the lamb lumps. Mix well to cover the meat in the onions
and flavors and afterward include the salt, sliced dates and tomatoes, in
addition to about a large portion of a container of water (100-200ml).
- Bring the tagine to boil and afterward put the top on and put in your
preheated stove for 1 hour and 15 minutes. Thirty minutes before the
finish of the cooking time, include the sliced butternut squash and
- Mix everything together, set the cover back on and come back to the
stove for the last 30 minutes of cooking.
- When the tagine is prepared, expel from the stove and mix through the
sliced coriander. Present with buckwheat, couscous, flatbreads or
NUTRITION: Calories 431 Smart Points: 8