This signature North African dish is typically cooked for hours, but we'll do it in 10 minutes! Our supercharged version 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||2.2 g||6.9 g|
|Protein||11.8 g||37.8 g|
|Salt||0.98 g||3.15 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 a full 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