Lamb, date and spinach tagine

  • Portion size: Serves 4
  • Ready in 30 minutes
  • Difficulty: easy

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

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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
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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.
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  5. Stir through the dates, spinach and the lemon zest. Serve with steamed couscous topped with some finely shredded fresh mint leaves.

Nutrition

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