Moroccan lamb tagine

  • 2 tablespoons olive oil
  • 1kg lamb leg or lamb rump steak, trimmed, cut into 4cm pieces
  • 1 large brown onion, diced
  • 2 garlic cloves, crushed
  • 2 x 410g cans Ardmona Rich & Thick
  • Moroccan Style chopped tomatoes with ginger and coriander
  • 600g kent pumpkin, peeled, deseeded, cut into 3cm pieces
  • 400g can chickpeas, drained, rinsed
  • 200g green beans, trimmed, cut into 4cm pieces fresh coriander leaves, to serve

  1. Preheat oven to 200°C. Heat 2 teaspoons of oil in a large, heavy-based saucepan or ovenproof casserole dish over medium-high heat. Add one-quarter of the lamb. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat with remaining oil and lamb, adding more oil if necessary.
  2. Add onion to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic and cook for 1 minute. Add tomatoes and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.
  3. Remove from heat. Cover and place in oven. Cook for 1 hour or until meat is tender. Add chickpeas and beans. Cook for a further 15 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.


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