This simple, one-pot lamb tagine requires only simple prep and delivers Moroccan flavour the whole family will love. You'll cook lamb mince, potatoes, chickpeas and kale, subtly spiced with cinnamon, cumin and coriander, plus a hint of sweetness from dried apricots. (Dairy-free: see our FAQs for details).
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||3.3 g||17.5 g|
|Protein||7.9 g||41.6 g|
|Salt||0.55 g||2.91 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.
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a matching lid over a medium heat
Once hot, add the blanched almonds and cook for 3 min or until they've darkened slightly in colour
Once toasted, set them aside to cool and reserve the pan
Meanwhile, peel and chop the brown onion[s]
Return the pan to a medium heat with a drizzle of olive oil
Once hot, add the chopped onion with a pinch of salt and cook for 3-5 min or until softened
Meanwhile, chop the potatoes (skins on) into bite-sized pieces
Once the onion has softened, add the ground cumin, ground coriander, ground turmeric and ground cinnamon with 1 tsp [2 tsp] sugar and cook for 1 min or until fragrant
Once fragrant, add 1 tbsp [2 tbsp] flour and mix to combine
Increase the heat to medium-high, add the lamb mince and cook for 3-5 min or until browned all over, breaking it up with a wooden spoon as you go
Meanwhile, drain and rinse the chickpeas
Dissolve the beef stock cube[s] in 400ml [750ml] boiled water
Once the lamb is browned, add the beef stock, chickpeas, chopped potatoes and diced apricots to the pan and bring to the boil over a high heat
Once boiling, reduce the heat to low and cook, covered, for 15 min or until the potatoes are almost tender
Use this time to clear up, set the table, have a cup of tea or simply chill!
Once the potatoes are almost tender, add the shredded kale to the pan with a pinch of salt and pepper and cook, covered, for a further 2-3 min or until everything's cooked through
Tip: if your tagine is looking a little dry add a splash more water!
Chop the toasted almonds roughly
Serve the lamb & kale tagine
Sprinkle over the chopped almonds