Lamb, Butternut Squash and Date Tagine
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 30 mins
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Servings
6 people
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Calories
401 kcal
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Course
Main Course
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Cuisine
Middle Eastern, North African
Lamb, Butternut Squash and Date Tagine
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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
- 2 tablespoons olive oil
- 1 red onion sliced
- 2 cm ginger grated
- 3 garlic grated or crushed, cloves
- 1 teaspoon chili flakes or to taste
- 2 teaspoons cumin seeds
- 1 cinnamon stick
- 2 teaspoons Turmeric ground
- 800 g lamb neck fillet cut into 2cm chunks
- ½ teaspoon salt
- 100 g Medjool dates pitted and chopped
- 400 g canned chopped tomatoes plus half a can of water
- 500 g butternut squash chopped into 1cm cubes
- 400 g chickpeas drained, canned
- 2 tablespoons Coriander plus extra for garnish, fresh
- buckwheat to serve
- couscous
- flatbread
- rice
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
(24%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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