Moroccan Lamb Tagine
For 2 (For 4)
Sunset Spice Blend: 1 pod (2 pods)
Diced Lamb: 1 pack (2 packs)
Red Onion: 1 (2)
Crushed Garlic: 1 pod (2 pods)
Harissa Paste: 1 pod (2 pods)
Dried Apricots: 1 pack (2 packs)
Flaked Almonds: 1 pod (2 pods)
Parsley: 1 bunch (2 bunches)
Vegetable Stock Pot: 1 pot (2 pots)
Giant Couscous: 1 pack (2 packs)
Ras El Hanout: 1 pod (2 pods)
Chopped Tomatoes: 1 can (2 cans)
Chicken Stock Pot: 1 pot (2 pots)
Chickpeas: 1 can (2 cans)
Honey: 1 pod (2 pods)
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
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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