Slow Cooker Lamb and Butternut Squash Tagine
Ingredients
- 400 g lean boneless lamb leg steaks, trimmed of fat, diced
- 2 tablespoons rapeseed oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 onions, peeled, finely chopped
- 2 garlic cloves, peeled, crushed
- 3 teaspoon prepared harissa paste
- 1 x 400g can chopped tomatoes
- 2 tablespoons tomato purée
- 750 ml reduced salt hot vegetable stock
- 1 x 400g can chickpeas in water, drained
- 1 x 30g bag fresh coriander, leaves and stalks chopped separately
- 500 g butternut squash, peeled, deseeded, cut into chunks
- 1 lemon, cut into quarters
- 75 g dried apricots, roughly chopped
- To serve: wholewheat couscous or favourite grains or pasta
Method
- Heat 1 tablespoons oil in a large non-stick frying pan over medium heat and brown the lamb with the ground cumin and coriander. Transfer to the slow cooker.
- Using the same frying pan, add the remaining oil and fry the onion, garlic and harissa paste for a few minutes until softened before transferring to the slow cooker with the lamb.
- Add the chopped tomatoes, tomato purée and 250ml of stock to the slow cooker. Cover and cook on HIGH for 2 hours.
- Add the chickpeas, coriander stalks, butternut squash, lemon, apricots and the remaining stock.
- Stir well, cover and cook on HIGH for a further 1.5 hours, or until the lamb is tender and the sauce is a good consistency.
- About 20 minutes before serving, season, if required and add the freshly chopped coriander leaves.
- Serve with wholewheat couscous, or your favourite grains, or pasta.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 602kcal30% | 20.1g29% | 4.6g23% | 26.1g29% | 1.19g20% |
| Carbs | Fibre | Protein |
|---|---|---|
| 55.8g21% | 13g54% | 43.8g88% |
