Lamb, date and spinach tagine

Lamb, date and spinach tagine
  • Serves icon Serves 4
  • Time icon Ready in 30 minutes

A hearty, spiced Moroccan-style stew that’s speedy enough for a midweek meal.

Nutrition: per serving

Calories
245kcals
Fat
11.4g (3.9g saturated)
Protein
23.3g
Carbohydrates
10.4g (9.2g sugars)
Fibre
3.5g
Salt
0.6g
Calories
245kcals
Fat
11.4g (3.9g saturated)
Protein
23.3g
Carbohydrates
10.4g (9.2g sugars)
Fibre
3.5g
Salt
0.6g

Ingredients

  • 1 tbsp olive oil
  • 2 seasoned lamb leg steaks
  • 1 red onion, sliced
  • A generous pinch of ras el hanout spice mix (we like Bart)
  • 2 garlic cloves, chopped
  • 400g tin chopped tomatoes
  • 150ml hot chicken stock
  • 60g dates, chopped
  • 200g baby spinach
  • Pared zest of 1 lemon
  • Couscous and fresh mint, to serve

Method

  1. Heat the oil in a casserole, chop the lamb leg steaks into 3-4cm chunks, then fry until browned all over. Transfer to a plate.
  2. Add the red onion and ras el hanout to the casserole and fry for 3 minutes over a low-medium heat.
  3. Return the lamb to the casserole along with the garlic, chopped tomatoes and chicken stock. Simmer for 10-15 minutes.
  4. Stir through the dates, spinach and the lemon zest. Serve with steamed couscous topped with some finely shredded fresh mint leaves.

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