Lamb Tagine

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

12.8g

Energy (kJ)

4797kJ

Energy (kcal)

1146kcal

Carbohydrate incl. fibre (g)

32.4g

Carbohydrate excl. fibre (g)

26.7g

Sugar (g)

17.3g

Fibre (g)

5.8g

Fat (g)

108.8g

Saturated fat (g)

54.0g

Unsaturated fat (g)

50.3g

Monounsaturated fat (g)

43.2g

Polyunsaturated fat (g)

7.1g

Trans fat (g)

0.0g

Cholesterol (mg)

116mg

Sodium (mg)

543mg

Salt (g)

1.35g

Vitamin A (IU)

8824IU

Vitamin C (mg)

31.3mg

Calcium (mg)

147mg

Iron (mg)

4.26mg

Potassium (mg)

1052mg

Total

77.1g

28783kJ

6878kcal

194.7g

160.1g

103.5g

34.6g

653.0g

324.1g

302.1g

259.0g

42.5g

0.2g

695mg

3260mg

8.13g

52945IU

187.9mg

882mg

25.55mg

6314mg

Ingredients
Cook

2 tbsp vegetable oil
900 g diced lamb
2 onions, roughly chopped
3 cloves minced garlic
2 tsp ground cinnamon
2 tsp ground cumin
1 tsp ground turmeric
1 tsp sweet paprika
1/2 tsp chilli powder
120 g dried apricots, halved
500 g butternut squash, diced
550 ml water
1 Knorr Lamb Stock Pot
2 x 400 g can chopped tomatoes
A handful of chopped coriander

1 Heat oven to 160°C, 150°C fan, or Gas mark 3.
2 Heat half the oil and fry the lamb in batches until it’s brown all over. Once all the meat is browned, place on a plate.
3 Heat the rest of the oil and fry the onions for 2 minutes until they begin to soften. Add the garlic, cinnamon, cumin, turmeric, paprika and chilli and fry the spices for a few minutes.
4 Place the lamb back in the pan, and add the apricots and the butternut squash. Pour the chopped tomatoes, water and the Lamb Stock Cube into the pan and increase the heat, bringing the contents to the boil.
5 Then cover the dish with a lid and place in the oven for 2–2 1/2 hours or until the lamb is tender.
6 Scatter the chopped coriander as a garnish when you serve.