Cheat's Lamb & Currant Tagine
with Roasted Veggies, Couscous & Parsley Yoghurt
Take a little bit of chermoula spice, some flavoursome lamb mince, fluffy couscous and a smattering of diced dates for sweetness, and what have you got? Why, it’s the perfect recipe for a delicious Cheat's lamb tagine!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
250 g
Lamb Mince
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Parsley
1 packet
Flaked Almonds
(Contains: Almond; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
1
Cauliflower
1
Lemon
1 sachet
Chermoula Spice Blend
Not included in your delivery
1 drizzle
olive oil
¾ cup
water (for the couscous)
¼ tsp
salt
¾ cup
water (for the sauce)
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice carrot into half-moons. Cut cauliflower into small florets. • Place veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, heat a large frying pan over mediumhigh heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Finely chop onion and garlic. Roughly chop baby spinach leaves and parsley. Cut lemon into wedges.
• In a medium saucepan, add water (for the couscous) and the salt. Bring to the boil, then add couscous and a drizzle of olive oil. • Stir to combine, cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes. • Fluff up with a fork, then stir through baby spinach.
• While the couscous is cooking, return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. • Add lamb mince and cook, breaking it up with a spoon, until browned, 4-5 minutes. • Add garlic, tomato paste, chermoula spice blend and currants and cook, stirring, until fragrant, 1-2 minutes.
• Reduce the heat to medium, then add beef-style stock powder and water (for the sauce). Stir, then simmer until slightly thickened, 3-5 minutes. • Add a good squeeze of lemon juice and stir to combine. Season to taste. • In a small bowl, combine Greek-style yoghurt and parsley. Season to taste. TIP: Add a splash more water if the sauce is too thick!
• Divide spinach couscous between bowls. Top with cheat's lamb and currant tagine, roasted veggies and parsley yoghurt. • Sprinkle over toasted almonds. Serve with any remaining lemon wedges. Enjoy!
