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Lamb & carrot tagine

Lamb & carrot tagine

By Daniel Younan
5’ Prep time
70’ Cook time
75’ Total time
457 Calories
4 Serving

Summary

This richly spiced stew is a cinch thanks to ready-diced lamb and the stew base from our cooks’ ingredients range. it’s also easy to double up and freeze the leftover stew.
Daniel Younan 0 Followers

Step by Step

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Step 1

Heat the oil in a medium-large casserole dish over a high heat. Season the lamb and add to the dish, frying for 3-4 minutes until all the cut surfaces are thoroughly browned. Add the carrots and fry for another 3-4 minutes.
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Step 2

Add the tomatoes, stew base, chickpeas, apricots and 300ml water. Bring to a vigorous simmer, then lower the heat to a gentle simmer, cover and cook for 45 minutes. Uncover, stir, and simmer for a final 15 minutes, until the lamb is cooked through and tender. Serve the tagine with couscous, coriander and yogurt, if liked, and season with a little black pepper.

Ingredient

  • Olive oil
    Olive oil
    1 tbsp
  • Chopped tomatoes
    Chopped tomatoes
    400 grams
  • Dried apricots
    Dried apricots
    100 grams
  • Essential chick peas in water
    Essential chick peas in water
    400 grams
  • Waitrose trio of chantenay carrots
    Waitrose trio of chantenay carrots
    250 grams
  • Spice mix
    Spice mix
    350 grams
  • Essential british diced lamb shoulder
    Essential british diced lamb shoulder
    260 grams
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