Inspired by the signature North African dish, you'll whip up a speedy tagine in 10 minutes! Our supercharged twist has fragrant ras el hanout, pistachios and dates, and is served over couscous. Yum!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.8 g||8.8 g|
|Protein||12.1 g||38.7 g|
|Salt||0.57 g||1.83 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil half a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-low heat
Top, tail and chop the courgette[s] in half lengthways, then slice finely
Increase the heat to high, add the lamb mince and cook for 1-2 min or until beginning to brown, breaking it up with a wooden spoon as you go
Add the ras el hanout and chopped courgette with a pinch of salt and cook for 2 min further or until fragrant
Meanwhile, dissolve the Knorr beef stock cube[s] in 400ml [750ml] boiled water
Add the couscous to a heatproof bowl with 200ml [400ml] beef stock (save the rest for later!), cover and set aside
Once fragrant, add the sun-dried tomato paste and chopped dates to the pan and cook for 1 min further
Add the remaining beef stock and cook for 2-3 min or until the lamb is cooked through and the sauce has thickened to a stew-like consistency – this is your lamb tagine
Note: Make sure you cook your lamb thoroughly (until piping hot!) as cooking equipment varies
While the sauce is thickening, chop the parsley leaves roughly and discard the stalks
Tip: Alternatively, tear them for speed!
Fluff the couscous with a fork
Serve the lamb tagine with the couscous to the side
Garnish with the pistachio nuts and chopped parsley