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Cheat's Moroccan Lamb Tagine

Cheat's Moroccan Lamb Tagine

with Mint Couscous & Yoghurt

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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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

brown onion

2 clove

garlic

1 bunch

mint

1 unit

carrot

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

couscous

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

1 packet

Greek-style yoghurt

(ContainsMilk)

1 unit

tomato

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!

4

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.

5

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.

6

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.