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Slow Cooker Lamb and Butternut Squash Tagine

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Prep Time 20 minutes
Cook Time 3 minutes
Energy: 602
Ingredients Method Nutrition

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
 

  1. 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.
  2. 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.
  3. Add the chopped tomatoes, tomato purée and 250ml of stock to the slow cooker. Cover and cook on HIGH for 2 hours.
  4. Add the chickpeas, coriander stalks, butternut squash, lemon, apricots and the remaining stock.
  5. 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.
  6. About 20 minutes before serving, season, if required and add the freshly chopped coriander leaves.
  7. Serve with wholewheat couscous, or your favourite grains, or pasta.

Nutrition

Energy: 602kcalFat: 20.1gSaturated Fat: 4.6gCarbs: 55.8gSugar: 26.1gFibre: 13gProtein: 43.8gSalt: 1.19g

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