Moroccan Style Lamb
with Couscous and prunes
Tagines can take all day. They can also take 20 minutes and right now, we’re preferring our speedy version. Delicious strips of tender lamb simmered in an authentic Moroccan spice paste with onions, chickpeas, prunes, courgettes and tomatoes and served traditionally with cous cous and scattered with a flaked almonds.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Couscous
1
Chicken Stock Powder
1
Tagine Paste
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
240
Lamb Strips
1
Finely Chopped Tomatoes
1
Chickpeas
1
Courgette
(May contain Celery)
40
Prunes
1
Red Onion
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
a) Pour the boiling water (see ingredients for amount) into a large saucepan along with half the stock powder. b) Stir in the couscous, remove from the heat and cover with a lid. c) Leave to the side until ready to serve.
a) Heat a drizzle of oil in a large frying pan on high heat. b) When really hot, add the lamb strips, season with salt and pepper and stir- fry until browned all over, 1-2 mins, then remove to a bowl and set aside. c) TIP: Don't overcook the lamb here, you are just browning it. We will finish cooking it later.
a) Halve, peel and finely slice the onion. b) Return the frying pan to medium-heat (add a splash of oil if it's dry) and add the onion. Cook, stirring occasionally, until soft, 3-4 mins. c) Meanwhile, trim the ends from the courgette quarter lengthways, then chop widthways into small pieces. Roughly chop the prunes. d) Drain and rinse the chickpeas in a sieve.
a) Add the tagine paste and prunes to the frying pan and stir. Cook for 1 minute, then add the courgette. b) Pour in the chopped tomatoes, remaining stock powder and the chickpeas. Bring to the boil then reduce the heat to medium and simmer until thick and tomatoey, 5-6 mins.
a) Return the lamb (and any juices that have come out), to the tagine and cook, stirring occasionally, for another 2-3 mins. b) Season to taste with salt and pepper if needed.
a) Fluff the couscous up with a fork, spoon into bowls and top with the lamb tagine. b) Scatter over some flaked almonds to finish. ENJOY!
