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Lamb & Squash Tagine

It’s a busy birthday weekend in our house this week, so I need to know that I can assemble something together, put it in my simmering oven, go and enjoy my sons party knowing that we will come back to a lovely home cooked tasty meal. This slow cooked Tagine is loaded with vegetables creating the most delicious sauce. These easy one pot meals are fantastic for busy lives as they can be thrown together quickly and left in the oven to slowly cook.⠀ Serves 4-6⠀⠀⠀ ⠀⠀⠀ INGREDIENTS ⠀ 1kg lamb neck fillets chopped into chunks ⠀⠀⠀ 1 tin tomatoes ⠀ 2 mixed peppers ⠀⠀⠀ 2 onions finely chopped ⠀⠀⠀ 4 cloves garlic crushed ⠀⠀⠀⠀ 1 tablespoon grated ginger ⠀ 1 red chilli finely chopped ⠀⠀⠀ 2 tablespoons dried cranberries ⠀⠀⠀ 350g peeled and chopped butternut squash ⠀ 4 tablespoons mixed olives⠀ Squeeze of honey ⠀ Coriander and pistachio nuts to serve⠀ Spices⠀ 3 teaspoons ras el hanout⠀ 1 teaspoon cumin ⠀ 1 teaspoon ground coriander ⠀ 1 teaspoon ground cinnamon ⠀⠀⠀ METHOD ⠀ ⠀⠀⠀⠀⠀ Sauté the onions in a little oil for 5-10 minutes. Add the seasoned lamb, spices, garlic, ginger and chilli and thoroughly stir coating the meat. Fry on a medium heat for 5 minutes. ⠀⠀⠀ Now add the butternut squash, peppers, cranberries, honey, olives and tin of tomatoes, stir and put the lid on. Place in a low oven of 150 degrees for 2-2.5 hours or simmer on a low heat for 2-2.5 hours until the meat is tender. ⠀⠀⠀ Serve with rice, couscous or quinoa.⠀⠀⠀

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