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Moroccan Spiced Lamb Tagine
Moroccan Spiced Lamb Tagine

Serving Suggestion Videos

Moroccan Spiced Lamb Tagine Top 10 BestsellerMicrowaveableGluten FreeChilli Level 1Dairy Free MealsOther Recipes Under 400 Calories

Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.

£5.00 Serves 1 (290g)
£8.99 Serves 2 (580g)
£17.95 Serves 4 (1160g)

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Tell Me More

  • Winner of multiple Great Taste Awards
  • Diced leg of lamb means lots of lean and tasty meat
  • Prunes – a traditional tagine ingredient – bring sweetness and naturally thicken the sauce

Try it with:

  • For the traditional accompaniment, go for Minted Couscous. You can add some natural yoghurt or sour cream, too, with some fresh mint as a garnish
  • If you’re feeling adventurous, try making your own flatbreads. Check out our recipe in the video below

Recipe

Here is how we made our Moroccan Lamb Tagine. It cost us £13.32 and we shopped just like you would at home. We didn't buy ingredients we had in the cupboard and bought the smallest avaliable amounts of the items we needed. (We used prices from ocado.com in July 2015)

Ingredients - 2 tbsp olive oil - 1 medium-sized onion, finely chopped - 1 clove garlic, finely chopped - 280g leg of lamb, diced - Spice mix (½ level tsp cayenne pepper; ½ level tsp paprika; ½ level tsp ground cumin;   ½ level tsp black cardamom; 1 heaped tsp Ras El Hanout) - Salt to taste - Pitted prunes x6 - 1 tbsp sugar - ½ level tsp mint dried - Mugful of lamb stock - 2 tsp tomato puree - ½ tin chopped tomatoes - 1 tsp corn flour - 180ml water - Bay leaf - Cinnamon stick - ¼ tin chickpeas - Flaked almonds 

Method

Heat 2 tablespoons of olive oil in a non-stick pan with a lid. Add the diced lamb and brown the meat on all sides. Remove the meat and keep to one side.

Turn down the heat a bit. Finely chop the onion and garlic and add to the pan. Cook gently until softened (not browned).

Measure out all your spices and add to the pan. Cook over a low heat for about 20 minutes, stirring regularly to prevent sticking.

Chop your prunes and add with the remaining ingredients (except the almonds): chopped tomatoes, tomato puree, mugful of lamb stock, water, chickpeas, sugar, bay leaf, cinnamon stick, salt, cornflour.  Return the lamb to the pan and give it a good stir.

Cover and simmer over a low heat for two hours or until the meat is lovely and tender, stirring occasionally to prevent sticking. Add a bit more water if it looks dry.

Fish out the cinnamon and bay leaf.

Garnish with flaked almonds to serve. 

 

How We Make It At Our Kitchen

  • It begins with diced leg of lamb, braised for a few hours. Then garlic and onions are fried with Ras el Hanout, along with some other spices. Ras el Hanout – which translates as ‘Head of the Shop’ or ‘Best in the Shop’ – is a mixture of more than a dozen spices that gives Moroccan cuisine its distinctive flavour
  • For the sweetness, we use prunes that have soaked in water to rehydrate them. We save the liquid for the sauce, so none of their flavour is wasted
  • Then it’s finished with chickpeas and flaked almonds

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)444 1,288
Energy (cal)106 307
Protein (g)11.8 34.2
Carbohydrate (g)7.2 20.9
of which: sugars (g)6.5 18.9
Fat (g)2.8 8.1
of which are saturates (g)0.9 2.5
Fibre (g)2.2 6.4
Sodium (g)0.25 0.73
Salt (g)0.625 1.825

Please Note: The details above are correct as of 30 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Lamb (33%), Water, Onions, Chopped Tomatoes, Chick Peas (8%), Prunes, Sugar, Tomato Puree, Lamb Glace [Celery], Garlic, Flaked Almonds [Nuts], Rapeseed Oil, Cinnamon, Salt, Cornflour, Cardamom, Ground Cumin, Ground Coriander, Ras el Hanout, Paprika, Bay Leaf, Cayenne Pepper, Dried Mint.

Lamb Stock contains: Lamb Meat Concentrate, Maltodextrin, Yeast Extract, Salt, Glucose, Modified Starch, Vegetable Concentrates (Onion, Garlic, Celery, Carrot), Emulsifier Mono- and diglycerides of fatty acids, Herb and Spice Oils. Ras el Hanout contains: Cumin, Ginger, Turmeric, Black Pepper, Cinnamon, Coriander, Allspice, Paprika, Mace, Cardamom, Nutmeg, Caraway, Cloves, Chilli, Rose Petals, Lavender.

Please Note: The details above are correct as of 4 January 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

SERVES 1

Oven:

Pre-heat oven. Remove sleeve, pierce film. Place onto a baking tray in the centre of the oven.

Oven Settings

Fan 160°C, Electric 180°C, Gas Mark 4.
30-35 mins
Allow to stand for 1 min. Stir well before serving.

Microwave:

Remove sleeve, pierce film. Place on microwaveable plate. Cook on full power.
850W
4 mins > stir well & re-cover > 1 min
Allow to stand for 1 min. Stir well before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the microwave guidelines but cook for 2 mins, stir well, a further 1 min.

Extra Warnings:

Although every care has been taken to remove all prune stones, some may remain. Steam may be released when removing film lid.

SERVES 2

Oven:

Pre-heat oven. Remove sleeve, pierce film. Place onto a baking tray in the centre of the oven.

Oven Settings

Fan 160°C, Electric 180°C, Gas Mark 4.
35-40 mins
Allow to stand for 2 mins. Stir well before serving.

Microwave:

Remove sleeve, pierce film. Place on microwaveable plate. Cook on full power.
850W
5 mins > stir well & re-cover > 3 mins
Allow to stand for 2 mins. Stir well before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the microwave guidelines but cook for 3 mins, stir well, a further 2 mins.

Extra Warnings:

Although every care has been taken to remove all prune stones, some may remain. Steam may be released when removing film lid.

SERVES 4

Oven:

Pre-heat oven. Remove sleeve, pierce film. Place onto a baking tray in the centre of the oven.

Oven Settings

Fan 160°C, Electric 180°C, Gas Mark 4.
55-60 mins
Allow to stand for 3 mins. Stir well before serving.

Microwave:

Remove sleeve, pierce film. Place on microwaveable plate. Cook on full power.
850W
10 mins > stir well & re-cover > 10 mins
Allow to stand for 3 mins. Stir well before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the microwave guidelines but cook for 5 mins, stir well, a further 5 mins 30 secs.

Extra Warnings:

Although every care has been taken to remove all prune stones, some may remain. Steam may be released when removing film lid.

Please Note: The details above are correct as of 4 January 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Other Nuts, Celery

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 4 January 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Serving Suggestion Videos

 

‘Try the Moroccan Lamb Tagine. It’s brilliant!’

Nicholas via Facebook

 

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