Lamb, date and spinach tagine
- Published: 30 Nov 13
- Updated: 24 Oct 24
A hearty, spiced Moroccan-style stew that’s speedy enough for a midweek meal.
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Serves 4
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Ready in 30 minutes
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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
- 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.
- Add the red onion and ras el hanout to the casserole and fry for 3 minutes over a low-medium heat.
- Return the lamb to the casserole along with the garlic, chopped tomatoes and chicken stock. Simmer for 10-15 minutes.
- Stir through the dates, spinach and the lemon zest. Serve with steamed couscous topped with some finely shredded fresh mint leaves.
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- Recipe from December 2013 Issue
Nutrition
Nutrition: per serving
- Calories
- 245kcals
- Fat
- 11.4g (3.9g saturated)
- Protein
- 23.3g
- Carbohydrates
- 10.4g (9.2g sugars)
- Fibre
- 3.5g
- Salt
- 0.6g
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