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Check out the latest recommended times in our Cooking Guidelines.
Slow-cooked Lamb Tagine with Sticky Hot Honey Almond Carrots
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Prep in 10
High protein
1/3 daily fibre
New
8 plants
Serving size
Ingredients
- 160g quinoa (Quinoa 100%)
- 12 chantenay carrot loose
- 80g baby spinach
- 2 onion
- 30ml hot honey (honey, chilli extract)
- 550g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 4 tbsp tomato purée
- ½ tsp ground cinnamon
- 2 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 10g flaked almonds (Nuts)
- 75g pomegranate seeds
Nutritional Information
Calories: 552
Protein: 37g
Carbs: 47g
Fat: 21g
Slow-cooked Lamb Tagine with Sticky Hot Honey Almond Carrots
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan & a measuring jug
Make the quinoa
- Bring a medium saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain
Prep the veg
- Thinly slice the onion. Rinse the spinach
- Place the carrots on the lined baking tray and toss with 1 tsp oil, a pinch of salt and pepper. Roast for 15-20 mins, until soft and golden
Make the Tagine
- Heat the medium frying pan with 1 tsp oil on medium heat. Add the onion and cook for 5-7 mins, until softened
- Add the cinnamon, middle eastern spice mix and tomato paste. Cook for a 1 min
- Add the stock, 400 ml water and lamb to the pan, along with all the juices from the bag. Gently pull apart any larger pieces and simmer for 6 mins. Stir through the spinach in the final minute
- When the lamb Is tender and the sauce has reduced, season with pepper
Make the sticky carrots
- Add the almonds and remaining honey to the carrots and return to the oven for 4 mins until the almonds are toasted
Plate up
- Serve the quinoa and tagine into bowls. Top with the almond, honey carrots and garnish with the pomegranate seeds
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