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Cheat's Lamb & Date Tagine

Cheat's Lamb & Date Tagine

with Roasted Veggies, Couscous & Mint Yoghurt

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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!

Allergens:Tree NutsGlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

parsnip

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1

brown onion

2 clove

garlic

1 bag

baby spinach leaves

½

lemon

1 bag

mint

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 packet

lamb mince

1 packet

tomato paste

1 sachet

chermoula spice blend

½ packet

diced dried dates

(May be presentGluten, Sesame, Milk, Soy, Tree Nuts, Egg)

1 sachet

beef-style stock powder

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

¼ tsp

salt

¾ cup

water (for the couscous)

¾ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2833 kJ
Fat21.1 g
of which saturates5.3 g
Carbohydrate82.4 g
of which sugars31.9 g
Protein40.3 g
Sodium1412 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Slice the carrot into half-moons. Cut the parsnip into bite-sized chunks. Place the veggies on a lined oven tray, then drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

2

While the veggies are roasting, heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. Finely chop the brown onion and garlic. Roughly chop the baby spinach leaves. Cut the lemon into wedges. Pick and thinly slice the mint leaves.

3

In a medium saucepan, add the water(for the couscous) and the salt. Bring to the boil, then add the 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 the baby spinach.

4

While the couscous is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Add the lamb mince and cook, breaking it up with a spoon, until browned, 4-5 minutes. Add the garlic, tomato paste, chermoula spice blend and diced dried dates (see ingredients) and cook, stirring, until fragrant, 1-2 minutes.

5

Reduce the frying pan to a medium heat, then add the 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 the Greek-style yoghurt and mint, then season.

TIP: Add a splash more water if the sauce is too thick!

6

Divide the couscous between bowls. Top with the cheat's lamb and date tagine, roasted veggies and the mint yoghurt. Sprinkle over the toasted almonds. Serve with any remaining lemon wedges.