Lamb tagine *Mighty Meals exclusive*
3
serves of vegetables in each serve
Preparation time: 15 minutes
Cooking time: 60 minutes
Serves: 8
3 serves of vegetables per serve
Diet and Allergies:
Preparation time: 15 minutes
Cooking time: 60 minutes
Serves: 8
3 serves of vegetables per serve
Diet and Allergies:
Ingredients
1 tbsp olive oil
1kg lamb shoulder, cut into 2.5cm dice, trimmed of fat
2 tsp smoked paprika
2 tsp Moroccan spice mix *
3 cloves garlic, crushed
2 tbsp fresh ginger, minced
2 onions, chopped
3 carrots, chopped
2 oranges, juiced & 1 orange zested
1 large sweet potato, roughly chopped
¼ cup tomato paste
1L water
2 tsp reduced-salt beef stock powder *
1 400g tin chickpeas, drained & rinsed
20 dried apricots
½ cup fresh mint and/or coriander, chopped
Method
Step 1
Heat oil in a heavy saucepan over high heat. Cook lamb in batches until brown on all sides. Remove from the pan and set aside.
Step 2
Add the paprika, Moroccan spice mix, garlic and ginger to the sauce pan and cook for 1 minute.
Step 3
Add the onions and carrots, and cook over a medium heat, adding the fresh orange juice to prevent sticking.
If cooking on the stove:
Step 4
Add the sweet potato and the lamb with its juices, the tomato paste, water and beef stock powder and simmer for 35–45 minutes.
Step 5
Add the chickpeas, apricots and orange zest, and simmer 10 minutes or until the lamb is tender.
If cooking in a slow cooker:
Step 4
Transfer the lamb and cooked spice mix to the slow cooker. Add the tomato paste, water and beef stock powder and cook on medium for 6 hours.
Step 5
Add the sweet potato, chickpeas, apricots and orange zest and continue to cook for another 2 hours.
*Gluten-free if using a gluten-free spice mix and stock powder
Serving suggestion
- Serve with couscous or a gluten-free grain such as rice or quinoa, sprinkled with fresh herbs.
Ingredient swaps
- Swap mint for coriander.
Budget tip
- Buy 'Odd Bunch', 'I'm Perfect' or 'Imperfect Picks' carrots and sweet potatoes to save money.
- Jarred garlic and ginger can be used to save time and money.
- Buy onions when on special. Finely chop or slice and put in ziplock bags. Store in the freezer for up to 3 months and use in recipes like this one.
Reduce waste
- Store left over stalks of mint in a jar of water on the bench. Make sure there are no leaves under water.
- Leftover ginger can be cut in chunks and frozen.
- Leftover lamb can be used as a sandwich filling.
Nutrition tip
- Lamb is a good source of protein. Protein is important for kid's growth and development.
- With veg, dried apricots and chickpeas, this recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer.
