Name: Lamb tagine
Prep time: 10 minutes
Cook time: 50 minutes
Yield: 4
Ingredients: dash olive oil; 2 onions, cut into wedges; 350g cubed lean lamb; 2 carrots, chopped; 1 yellow pepper, chopped; 1 x 400g tin chopped tomatoes; 1 heaped tsp dried mint; 1 heaped tsp ground cinnamon; 1 heaped tsp cumin; quarter tsp chilli flakes; pinch salt; 50g dried apricots, halved; 1 x 400g tin chickpeas, drained

A hearty, Middle-eastern inspired dish to feed the family.

Serves

Prep

10 minutes

Cook

50 minutes

Each 450g serving contains (excludes serving suggestion)

KCal

304

Carbs

28.5g

Fibre

9.3g

Protein

25.4g

Fat

11.0g

Saturates

3.5g

Sugars

16.7g

Salt

1.3g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

dash olive oil

2 onions, cut into wedges

350g cubed lean lamb

2 carrots, chopped

1 yellow pepper, chopped

1 x 400g tin chopped tomatoes

1 heaped tsp dried mint

1 heaped tsp ground cinnamon

1 heaped tsp cumin

quarter tsp chilli flakes

pinch salt

50g dried apricots, halved

1 x 400g tin chickpeas, drained

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Method

Step 1

Add oil to a pan, then add the onion and cook for 3 minutes until starting to brown. Add the lamb and stir for another couple of minutes to brown the outside.

Step 2

Add the carrots, yellow pepper, tomatoes, mint, cinnamon, cumin, chilli flakes, 200ml water and salt. Bring to a gentle boil, turn the heat down, add a lid and simmer gently for 30 minutes, stirring regularly.

Step 3

Add the apricots and chickpeas, and simmer for another 15 minutes.

Step 4

Serve with couscous, rice or flatbread, and salad.

Recipe tips

For best value, try using dried chickpeas. Soak and cook the whole packet of chickpeas, following the instructions on the pack, and then freeze them. You can defrost what you need and add them to all sorts of dishes, such as stews, soups, curries and salads.

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Lamb tagine