recipes
Moroccan Lamb Tagine
A Middle Eastern style casserole made with fragrant spices and coriander.
serves 5
10 min prep
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ingredients
| 1 tablespoon oil 1 teaspoon paprika 1 teaspoon cumin ½ teaspoon ground coriander 1 teaspoon cinnamon 1 cup frozen Birds Eye Chopped Onions 1 clove garlic, peeled and crushed 750g diced lamb 2 cups chicken stock 410g can Leggo's Tomato Puree 8 dates 1kg packet frozen Birds Eye Country Harvest - Chunky Mix 2 tablespoons chopped fresh coriander |
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instructions
step 1
Heat oil in a large saucepan add paprika, cumin, coriander and cinnamon. Cook over a low heat for 1-2 minutes or until fragrant. Add frozen Birds Eye Chopped Onions, garlic and diced lamb and cook for 4-5 minutes or until is meat browned.
step 2
Stir in stock, Leggo's Tomato Puree and dates, simmer covered for 1 hour, stirring occasionally.
step 3
Add frozen Birds Eye Country Harvest Chunky Mix and simmer uncovered for a further 20 minutes or until lamb is tender. Serve in large bowls and garnish with coriander.
recipe tip
This dish is traditionally served with couscous.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1660kJ (396Cal) | 290kJ (69Cal) |
| Protein | 39.3g | 6.9g |
| Fat - Total | 13.4g | 2.3g |
| - Saturated | 5.1g | 0.9g |
| Carbohydrate | 25.4g | 4.4g |
| - Sugars | 16.9g | 3.0g |
| Dietary Fibre | 8.2g | 1.4g |
| Sodium | 920mg | 161mg |
| Potassium | 1430mg | 250mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Moroccan Lamb Tagine
Moroccan Lamb Tagine
A Middle Eastern style casserole made with fragrant spices and coriander.
ingredients
1 tablespoon oil
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon ground coriander
1 teaspoon cinnamon
1 cup frozen Birds Eye Chopped Onions
1 clove garlic, peeled and crushed
750g diced lamb
2 cups chicken stock
410g can Leggo's Tomato Puree
8 dates
1kg packet frozen Birds Eye Country Harvest - Chunky Mix
2 tablespoons chopped fresh coriander
instructions
step 1
Heat oil in a large saucepan add paprika, cumin, coriander and cinnamon. Cook over a low heat for 1-2 minutes or until fragrant. Add frozen Birds Eye Chopped Onions, garlic and diced lamb and cook for 4-5 minutes or until is meat browned.
step 2
Stir in stock, Leggo's Tomato Puree and dates, simmer covered for 1 hour, stirring occasionally.
step 3
Add frozen Birds Eye Country Harvest Chunky Mix and simmer uncovered for a further 20 minutes or until lamb is tender. Serve in large bowls and garnish with coriander.
serves 5 10 min prep recipe tip
This dish is traditionally served with couscous.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au