Enjoy food

What’s
for tea?
LAMB TAGINE
Serves 4 • gluten free • low fat
• low sugar • 4 portions of fruit
and veg per serving • prep: 10 mins
• cook: 50 mins
• dash olive oil
• 2 onions, cut into wedges
• 350g cubed lean lamb
• 2 carrots, chopped
• 1 yellow pepper, chopped
• 1 x 400g tin chopped tomatoes
• 1 heaped tsp dried mint
• 1 heaped tsp ground cinnamon
• 1 heaped tsp cumin
• ¼ tsp chilli flakes
• pinch salt
• 50g dried apricots, halved
• 1 x 400g tin chickpeas, drained
Each 450g serving contains
(excludes serving suggestions):
304kcal – 25.4g protein
– 28.5g carbs ( • 16.7 sugars)
– • 11g fat ( • 3.5g saturates)
– • 1.3g salt
1 Add oil to a pan, then add
the onion and cook for
3 minutes until starting to brown.
Add the lamb and stir for another
couple of minutes to brown
the outside.
2 Add the carrots, yellow pepper,
tomatoes, mint, cinnamon,
cumin, chilli flakes, 200ml water
and salt. Bring to a gentle boil,
turn the heat down, add a lid
and simmer gently for
30 minutes, stirring regularly.
3 Add the apricots and chickpeas,
and simmer for another
15 minutes.
4 Serve with couscous, rice,
quinoa or flatbread and salad.
CHEF’S TIP
To save money, try using
dried chickpeas. Soak and
cook the whole packet of
chickpeas, following the
instructions on the pack,
and then freeze them. You
can defrost what you need
and add them to all sorts
of dishes, such as stews,
soups, curries and salads.
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