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Lamb and Butternut Squash Tagine - Episode 4


Lamb and Butternut Squash Tagine

This dish is very comforting and satisfying to make as well as eat. It involves little effort from yourself as your hob takes the strain, and allows you to relax while a fabulous dish is being created.

Serves 6-8
Prep Time: 20 minutes
Cooking Time: 1 hour 30 minutes

Ingredients

800g leg of lamb, diced into 3cm chunks
1 1/2 tbsp olive oil
1 large onion, sliced
2 large garlic cloves, crushed
1 tsp ground cinnamon
11/2 tsp cumin seeds
1 tsp ground ginger
2 good pinches saffron
410g can chickpeas, drained
450ml lamb stock
400g can peeled plum tomatoes
200g cous cous
30g sunflower seeds
25g pack fresh coriander, roughly chopped
15g fresh mint, roughly chopped
550g butternut squash, peeled and cut into 2� cm chunks
Salt and freshly ground black pepper

Method

1. Brown the lamb in batches in a deep non-stick large saucepan over a high heat with a tablespoon of oil, and set aside.

2. Add the remaining oil to the pan and fry the sliced onion over a medium heat for 5 minutes until slightly golden, stirring occasionally.
 
3. Add the garlic, cinnamon, cumin seeds, ginger and saffron and stir over the heat for 30 seconds to release the aromas of the spices.

4. Add the meat back into the onions with the chickpeas, stock and tomatoes. Bring to the boil and turn down to a gentle boil, cover and cook for 1 hour.

5. Meanwhile put the cous cous in a large bowl, and soak in 200ml cold water  with the sunflower seeds and a third of the herbs and set aside for the water to be absorbed.
6. After 1 hour, add the butternut squash and the remaining herbs, apart from about a tablespoon, and cook for a further 15 minutes uncovered.

7. After the 15 minutes has past, season the tagine well.

8. Fork through the cous cous to separate the grains and spread evenly over the top of the tagine, cover and simmer for 15 minutes.

9. Serve immediately, ensuring some lamb and cous cous with each spoonful, and sprinkle with the remaining herbs.

Tips:

Add a little water to the saucepan to deglaze the pan between frying the batches of lamb to make a little stock that adds even more flavour to the final dish.

Instead of butternut squash add 100g dried apricots or prunes.


PORTION SIZE

Lamb dish

Per serving this recipe provides the following from your food group allowance:
1 Portion of Starchy Foods 
1/4 Portion of Dairy Foods
2 Portions of Protein Foods
11/2 Portion of Fruit & Vegetables


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