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Remarkable Food For Your Freezer

Moroccan Spiced Lamb TagineMoroccan Spiced Lamb TagineMoroccan Spiced Lamb TagineMoroccan Spiced Lamb Tagine
Moroccan Spiced Lamb TagineMoroccan Spiced Lamb TagineMoroccan Spiced Lamb TagineMoroccan Spiced Lamb Tagine

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Moroccan Spiced Lamb Tagine Top 10 BestsellerMicrowaveableGluten FreeDairy Free MealsChilli Level 1

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)
£35.00 Serves 8 (2320g)

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*Please note: the 8 portion isn't suitable for cooking in the microwave.

Love Eating Well:

This dish clocks in at under a third of the Reference Intake (RI) for calories, sugar, salt, fat and saturated fat for an adult … and are made just like you would at home.

Please note that, depending on what and how much you serve with the dish, it may creep over a third of your RI. But that shouldn’t be an issue if it’s your main meal of the day.

  • 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:

  • Cauliflower couscous. Really simple to make and gluten free too. Whiz up raw cauliflower in a blender, then pan fry it for five minutes with olive oil, plenty of Moroccan spices and fresh coriander
  • 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

The secret behind making remarkable meals isn’t really a secret at all. It’s all about good ingredients, good recipes and preparing everything by hand with care, just like you would at home. If you need proof, here’s the recipe for our Lamb Tagine. John, from the Brand Team in the COOK Office, tried it at home recently.

Homemade:

Cost: £30.47.

I shopped at Waitrose in January 2019, and that’s not including cumin, chickpeas, oil, honey, seasoning or tomato puree, which I had in the cupboard. Quite a few spices were left over, so it would cost a bit less to make next time, but the lion’s share was the lamb (which I diced myself from a half-leg as pre-diced leg of lamb would have cost more).

Cooking time: 3hours 20mins. That’s 50mins hands-on cooking (prepping the meat and veg, stirring etc etc) and 2hours 30mins in the oven.

Taste: The spice blend was a bit off. I couldn’t find Black Cardamom at the big local supermarket and I was reminded that ‘1tsp’ means one level teaspoon. Oops. But, all in all, not at all bad for a first attempt. A 7/10, I’d say.

The Recipe: Serves 4 (and, obviously, freezes well!)

Ingredients:

4tbsp rapeseed oil

2 medium onions, finely chopped

2 cloves garlic, finely chopped

560g leg of lamb, diced

1tsp cayenne pepper

1tsp paprika

1tsp ground cumin

1tsp black cardamom

2 heaped tsp ras el hanout

12 pitted prunes, chopped

1 tin chopped tomatoes

4tsp tomato purée

½ tin chickpeas

450ml lamb stock

360ml water

2 tbsp sugar (or honey)

1 bay leaf

1tsp dried mint

2tsp cornflour

2 cinnamon sticks

salt to taste flaked almonds, to serve

Method:

1. Heat 4tbsp of rapeseed oil in a non-stick pan with a lid. Add the diced lamb and brown the meat. Remove the meat and put to one side. Turn down the heat and add the finely chopped onion and garlic to the pan. Cook gently until soft (but not browned).

2. Measure out the spices and add to the pan. Cook over a low heat for about 20 minutes, stirring regularly to prevent sticking. Then add the chopped prunes, tomatoes, tomato purée, chickpeas, lamb stock, water, sugar, bay leaf, mint, cinnamon stick, cornflour and a pinch of salt. Return the lamb to the pan and give it a good stir.

3. Cover and simmer over a low heat for two hours – or cook in the oven at 150°c / 130°c (fan) / gas 2 – until the meat is lovely and tender, stirring occasionally to prevent sticking. Add a splash of water if it looks dry. Fish out the cinnamon stick and bay leaf and garnish with flaked almonds before serving.

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)445 1,291
Energy (cal)106 307
Protein (g)12.2 35.4
Carbohydrate (g)9.2 26.7
of which: sugars (g)3.1 9
Fat (g)2.8 8.1
of which are saturates (g)0.7 2
Fibre (g)2.5 7.3
Sodium (g)0.25 0.74
Salt (g)0.625 1.85

Please Note: The details above are correct as of 19 June 2019 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 (contain: Tomatoes, Tomato Juice, Acidity Regulator: Citric Acid), Chick peas (8%) (contain: Chick Peas, Water, Antioxidant: Ascorbic Acid), Pitted Prunes (contain: Prunes, Preservative: Potassium Sorbate, Sunflower Oil), Sugar, Tomato Puree, Lamb Glace (contains: Concentrated Broth from Lamb (Meat, Water), Maltodextrin (Potato), Yeast Extract, Salt, Glucose, Vegetable Concentrates (Onion, Carrot, Celery, Leek, Garlic), Emulsifier, (Mono- and Diglycerides of Fatty Acids) Herb & Spice Oils (Nutmeg, Laurel, Tarragon, Rosemary, Pepper, Thyme), Garlic, Flaked Almonds [Nuts], Cinnamon, Rapeseed Oil, Salt, Cornflour, Cardamom, Ground Cumin, Ground Coriander, Ras el Hanout (contains: Cumin, Ginger, Turmeric, Black Pepper, Cinnamon, Coriander, Allspice, Paprika, Mace, Cardamom, Nutmeg, Caraway, Cloves, Chilli, Rose Petals, Lavender), Paprika, Bay Leaf, Cayenne Pepper, Dried Mint.

Please Note: The details above are correct as of 19 June 2019 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.

Extra Warnings:

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

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.

Extra Warnings:

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

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 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.

Extra Warnings:

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

serves 8

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

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

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
65 mins
Allow to stand for 5 mins. Stir well before serving.

Extra Warnings:

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

Please Note: The details above are correct as of 19 June 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

serves 1

Other Nuts, Celery

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

Please Note: The details above are correct as of 19 June 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

serves 2

Other Nuts, Celery

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

Please Note: The details above are correct as of 19 June 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

serves 4

Other Nuts, Celery

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

Please Note: The details above are correct as of 19 June 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

serves 8

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

Please Note: The details above are correct as of 19 June 2019 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!’

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