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Lamb, Pumpkin and DateTagine

Prep Time 15 mins
Cook Time 1 hr
Rest Time 45 mins
Total Time 2 hrs
Servings: 2
Estimated Cost: 7
Calories: 400
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 pic garlic cloves, minced
  • 2 tablespoons ras el hanout* (Moroccan spice blend)
  • 500 g lamb leg or shoulder, fat trimmed, diced into 2cm pieces
  • 2 cups butternut or kent pumpkin, diced into 1cm pieces
  • ⅔ cup dates, pitted and roughly chopped
  • 400 g can diced tomatoes
  • 2 cups lamb or beef stock, salt reduced
  • 1 bunch fresh coriander, leaves only, roughly chopped
  • 1 pic Zest lemon
  • ½ cup flaked almonds
  • 1 Greek yoghurt, to serve
Instructions
  1. 1
    PREHEAT oven to 200°C.
  2. 2
    HEAT oil over medium heat in the base of a tagine, or in a deep, ovenproof
  3. 3
    casserole dish with a lid. Add onion and garlic and stir until onion has softened.
  4. 4
    ADD ras el hanout to onions and cook for 1-2 minutes until fragrant, taking care
  5. 5
    not to burn the mix. Add lamb to pan and brown lightly on all sides.
  6. 6
    ADD pumpkin, dates, tomatoes, and stock, and bring mixture to the boil. Once
  7. 7
    boiling, cover with the lid and transfer to the oven to cook for 1 hour.
  8. 8
    REMOVE tagine from oven and stir. Return to the oven, uncovered, for a further
  9. 9
    30 minutes, or until liquid has reduced and thickened.
  10. 10
    REMOVE tagine from oven and allow to rest for a few minutes.
  11. 11
    GARNISH with coriander, lemon zest, almonds and a dollop of yoghurt. Serve
  12. 12
    with couscous or bread.
Note

use store-brought ras el
hanout, or try the ras el hanout
recipe (pg. 14)

Read it online: https://www.eartd.com/recipe/lamb-pumpkin-and-datetagine/