HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheat's Moroccan Lamb Tagine
Cheat's Moroccan Lamb Tagine

Cheat's Moroccan Lamb Tagine

with Mint Couscous & Yoghurt

Read more

Take a little bit of ras el hanout spice, some flavoursome lamb mince and a dash of mango chutney for sweetness, and what have you got? Why, it’s the perfect recipe for a delicious cheat's Moroccan 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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


2 clove


1 bunch


1 unit


1 packet

slivered almonds

(ContainsTree Nuts)

1 bag

baby spinach leaves

1 packet

lamb mince

1 packet

tomato paste

¾ sachet

ras el hanout

1 packet

mango chutney

¾ sachet

beef-style stock powder

1 packet


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

1 packet

Greek-style yoghurt


1 unit


Not included in your delivery

olive oil

½ cup

water (for the sauce)

¾ cup

water (for the couscous)

½ tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2790 kJ
Fat21.6 g
of which saturates6.2 g
Carbohydrate68.5 g
of which sugars24.4 g
Dietary Fibre0 g
Protein43.3 g
Cholesterol0 mg
Sodium1170 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and roughly chop the mint leaves. Grate the carrot (unpeeled). Roughly chop the baby spinach leaves.


Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the lamb mince and cook, breaking up with a spoon, until browned, 4-5 minutes.


Add the garlic, tomato paste, ras el hanout (see ingredients list) and mango chutney to the lamb and cook, stirring, until fragrant, 2 minutes. Add the carrot, water (for the sauce) and beef stock (1/4 sachet for 2 people / 1/2 sachet for 4 people). Stir, then reduce the heat to medium and simmer until thickened slightly, 10 minutes. Season to taste.

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


While the sauce is simmering, add the water (for the couscous) and remaining beef stock (1/2 sachet for 2 people / 1 sachet for 4 people) to a medium saucepan and bring to the boil. 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. Stir the baby spinach and 1/2 the mint through the couscous.


While the couscous is cooking, roughly chop the tomato. In a medium bowl, add the tomato, remaining mint, the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine.


Divide the mint couscous between bowls and top with the cheat's Moroccan lamb tagine and dressed tomato. Sprinkle with the toasted almonds and dollop over the yoghurt.