Preparation Time: 15 minutes
Cooking Time: 45 minutes
Servings: 1
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

  1. Preheat your stove to 140C.
  2. Drizzle around 2 tablespoons of olive oil into a huge ovenproof pot or
    cast-iron goulash dish.
  3. 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.
  4. 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
  5. 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).
  6. 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
    depleted chickpeas.
  7. Mix everything together, set the cover back on and come back to the
    stove for the last 30 minutes of cooking.
  8. When the tagine is prepared, expel from the stove and mix through the
    sliced coriander. Present with buckwheat, couscous, flatbreads or
    basmati rice.
    NUTRITION: Calories 431 Smart Points: 8