The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Slow-cooked British Lamb Tagine with Sticky Honey Almond Carrots
Make your nights in an extra special occasion with our signature Dine In range. Here you'll serve a restaurant-worthy tagine, starring melt-in-your-mouth slow cooked lamb, simmering in warm spices. Serve alongside sticky, honey-coated chantenay carrots and fluffy quinoa. Sprinkle with ruby red pomegranate seeds to complete the feast!
Prep in 10
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 75g pomegranate seeds (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 10g flaked almonds (use half) (Nuts)
- 0.5 tsp ground cinnamon (use half)
- 1 tbsp Middle Eastern spice mix (use half) (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 140g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 1 onion (use half)
- 2 tbsp tomato purée (use half)
- 40g baby spinach (use half)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 10 chantenay carrot loose
- 15ml hot honey (use half) (honey, chilli extract)
Nutritional Information
Calories: 660
Protein: 38g
Carbs: 55g
Fat: 26g
Ingredients
- 15ml hot honey (honey, chilli extract)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 10 chantenay carrot loose
- 275g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 40g baby spinach
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 80g quinoa (Quinoa 100%)
- 75g pomegranate seeds
- 1 onion
- 10g flaked almonds (Nuts)
- ½ tsp ground cinnamon
- 2 tbsp tomato purée
Nutritional Information
Calories: 641
Protein: 38g
Carbs: 51g
Fat: 25g
Slow-cooked British Lamb Tagine with Sticky Honey Almond Carrots
Make your nights in an extra special occasion with our signature Dine In range. Here you'll serve a restaurant-worthy tagine, starring melt-in-your-mouth slow cooked lamb, simmering in warm spices. Serve alongside sticky, honey-coated chantenay carrots and fluffy quinoa. Sprinkle with ruby red pomegranate seeds to complete the feast!
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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 medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a sieve & a measuring jug
Boil the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Get roasting
- Thinly slice the onion. Rinse the spinach
- Place the carrots onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 16-18 mins, until soft and golden
Simmer the tagine
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 5-7 mins, until softened. Season with salt and pepper
- Add the cinnamon, Middle Eastern spice mix and tomato puree and cook for a 1 min
- Add the stock, half the honey, 250ml water (125ml for 1 person) and the lamb to the pan, along with all the juices from the bag. Gently pull apart any larger pieces of lamb and simmer for 6 mins, until thickened
Make the sticky carrots
- After 16-18 mins, add the almonds and remaining honey to the carrot and return to the oven for a final 3-4 mins, until the almonds are toasted
- When ready, stir the spinach through the tagine until wilted. Season to taste
Plate up
- Share the tagine between bowls, with the quinoa alongside. Top with the sticky carrots. Garnish with the almonds and pomegranate seeds
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