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The World Food Recipe Box

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Moroccan Lamb Tagine


Moroccan Lamb Tagine

Ingredients:

Allergens in bold

Sunset Spices

Diced Lamb

Red Onion

Crushed Garlic (sulphur dioxide and sulphites)

Harissa Paste (soya)

Ras El Hanout

Chopped Tomatoes

Chicken Stock Pot (celery)

Chickpeas

Honey

Dried Apricots

Flaked Almonds (tree nuts)

Parsley

Vegetable Stock Pot (celery)

Giant Couscous (gluten)

Nutritional Information:

Per serving: Energy (kcal) 835 Fat 31 of which saturates 10g Carbohydrates 85g of which sugars 35g Protein 52g Salt 5.72g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites

Recipe Description:

Tagine is not just a North African dish, but the ingenious earthenware pot it is traditionally cooked in, designed with a distinctive cone-shaped lid that rotates condensation back into the stew that steams at its base— a clever technique in regions where water can be a precious commodity. Speaking of dryness, sour-sweet dried fruits like our apricots might not look like much, but they add a bright, acidic garnish to otherwise intensely savoury dishes. So if you don’t have an earthenware pot to hand, don’t worry! It’s the bold flavour contrasts that make this chunky, spirited Moroccan tagine so special.

  • Preparation time:

    For 2 - 30 minsFor 4 - 35 mins
  • Cooking time:

    For 2 - 45 minsFor 4 - 60 mins

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