Lamb, Butternut Squash and Date Tagine

Name: Lamb, Butternut Squash and Date Tagine
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 people
Ingredients: 2 tablespoons olive oil; 1 red onion; 2 cm ginger; 3 garlic cloves; 1 teaspoon chilli flakes; 2 teaspoons cumin seeds; 1 cinnamon stick; 2 teaspoons ground turmeric; 800 g lamb neck fillet; ½ teaspoon salt; 100 g Medjool dates; 400 g tin chopped tomatoes; 500 g butternut squash; 400 g tin chickpeas; 2 tablespoons fresh coriander; Buckwheat, couscous, flatbreads or rice to serve

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
6 people
Calories
401 kcal
Course
Main Course
Cuisine
Middle Eastern, North African

Lamb, Butternut Squash and Date Tagine

Nash Knight

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Incredible warming Moroccan spices make this healthy tagine perfect for chilly autumn and winter evenings. Serve with buckwheat for an extra health kick! (Serves 4-6, depending on appetite.)

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Ingredients

Servings

2 tablespoons olive oil
1 red onion sliced
2 cm ginger grated
3 garlic cloves grated or crushed
1 teaspoon chilli flakes or to taste
2 teaspoons cumin seeds
1 cinnamon stick
2 teaspoons ground turmeric
800 g lamb neck fillet cut into 2cm chunks
½ teaspoon salt
100 g Medjool dates pitted and chopped
400 g tin chopped tomatoes plus half a can of water
500 g butternut squash chopped into 1cm cubes
400 g tin chickpeas drained
2 tablespoons fresh coriander plus extra for garnish
Buckwheat, couscous, flatbreads or rice to serve

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Instructions

Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
Drizzle 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the sliced onion and cook on a gentle heat, with the lid on, for about 5 minutes, until the onions are softened but not brown.
Add the grated garlic and ginger, chilli, cumin, cinnamon and turmeric. Stir well and cook for 1 more minute with the lid off. Add a splash of water if it gets too dry.
Next add in the lamb chunks. Stir well to coat the meat in the onions and spices and then add the salt, chopped dates and tomatoes, plus about half the tomato can of water (roughly 200ml / a little less than 1 cup).
Bring the tagine to the boil and then put the lid on and put in your preheated oven for 1 hour and 15 minutes.
Thirty minutes before the end of the cooking time, add in the chopped butternut squash and drained chickpeas. Stir everything together, put the lid back on and return to the oven for the final 30 minutes of cooking.
When the tagine is ready, remove from the oven and stir through the chopped coriander. Serve with buckwheat, couscous, flatbreads or basmati rice.

Notes

If you don’t own an ovenproof saucepan or cast iron casserole dish, simply cook the tagine in a regular saucepan up until it has to go in the oven and then transfer the tagine into a regular lidded casserole dish before placing in the oven. Add on an extra 5 minutes cooking time to allow for the fact that the casserole dish will need extra time to heat up.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 401kcal (20%) Carbohydrates 40g (13%) Protein 33g (66%) Fat 14g (22%) Saturated Fat 3g (15%) Cholesterol 87mg (29%) Sodium 565mg (24%) Potassium 1147mg (33%) Fiber 8g (32%) Sugar 17g (34%) Vitamin A 9153IU (183%) Vitamin C 26mg (29%) Calcium 128mg (13%) Iron 6mg (33%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 401 kcal

% Daily Value*

Calories	401kcal	20%
Carbohydrates	40g	13%
Protein	33g	66%
Fat	14g	22%
Saturated Fat	3g	15%
Cholesterol	87mg	29%
Sodium	565mg	24%
Potassium	1147mg	24%
Fiber	8g	32%
Sugar	17g	34%
Vitamin A	9153IU	183%
Vitamin C	26mg	29%
Calcium	128mg	13%
Iron	6mg	33%