Lamb, date and spinach tagine

Name: Lamb, date and spinach tagine
Yield: Serves 4
Cuisine: Moroccan recipes
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

Easy
December 2013

Easy
December 2013

Serves 4
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

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

Save recipe

Save recipe Print

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

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

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.
Add the red onion and ras el hanout to the casserole and fry for 3 minutes over a low-medium heat.
Return the lamb to the casserole along with the garlic, chopped tomatoes and chicken stock. Simmer for 10-15 minutes.
Stir through the dates, spinach and the lemon zest. Serve with steamed couscous topped with some finely shredded fresh mint leaves.

Method

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.
Add the red onion and ras el hanout to the casserole and fry for 3 minutes over a low-medium heat.
Return the lamb to the casserole along with the garlic, chopped tomatoes and chicken stock. Simmer for 10-15 minutes.
Stir through the dates, spinach and the lemon zest. Serve with steamed couscous topped with some finely shredded fresh mint leaves.

Fancy getting a copy in print?

Subscribe to our magazine