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Cheat's Lamb & Date Tagine
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Cheat's Lamb & Date Tagine

Cheat's Lamb & Date 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!

Tags:
Over 30g protein
Allergens:
Tree Nuts
Gluten
Milk

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
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

parsnip

1 packet

flaked almonds

(Contains Tree Nuts; May be present Gluten, Peanuts, Sesame, milk, Soy. )

1

onion

2 clove

garlic

1 bag

baby spinach leaves

½

lemon

1 bag

parsley

1 packet

couscous

(Contains Gluten; May be present Peanuts, Tree Nuts, Sesame, milk, Soy. )

1 packet

lamb mince

1 packet

tomato paste

1 sachet

chermoula spice blend

½ packet

diced dried dates

(May be present traces of egg, Gluten, Tree Nuts, Sesame, milk, Soy. )

1 sachet

beef-style stock powder

1 packet

Greek-style yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

¼ tsp

salt

¾ cup

water (for the couscous)

¾ cup

water (for the sauce)

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Nutrition Values

Energy (kJ)2805 kJ
Fat21.2 g
of which saturates5.4 g
Carbohydrate80.4 g
of which sugars31.3 g
Protein40.3 g
Sodium1401 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan
Medium Pan
Lid

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice carrot into half-moons. Cut parsnip into bite-sized chunks. • 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.

2
2

• 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.

3
3

• 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.

4
4

• 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 diced dried dates (see ingredients) and cook, stirring, until fragrant, 1-2 minutes.

5
5

• 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!

6
6

• Divide spinach couscous between bowls. Top with cheat's lamb and date tagine, roasted veggies and parsley yoghurt. • Sprinkle over toasted almonds. Serve with any remaining lemon wedges. Enjoy!