Canned Food Week: Quick Lamb Tagine Recipe
It’s Canned Food Week which sees us being encouraged to use what we’ve got in our cupboards to make delicious and healthy family meals.
Canned food is thought to be rather unhealthy vs fresh food but with today’s economy looking a little grim, it can often be more cost effective to use canned food.
Not only this, but canned food can be great to help you and the family get all the nutrients they need from a healthy yet hearty meal.
Here’s a recipe for a lovely, tasty lamb tagine that can be whipped up in less than an hour!
Quick Lamb Tagine
Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients:
350g lamb fillet, sliced
400g can of chopped tomatoes
410g can prunes, drained and stoned
250g cous cous
2 Tbsp olive oil
2 tsp Ras el Hanout or Moroccan Spice Blend
400ml boiling water
Juice and rind of a lemon
1 Tbsp fresh mint, chopped
Pinch of salt
Method:
Heat one Tbsp of oil in a large pan. Add the lamb and stir-fry for three minutes.
Add the spice blend to the lamb and fry for a further minute.
Add the tomatoes, bring the pan to the boil and then reduce to a simmer for 15 minutes, or until the lamb is tender.
Stir in the prunes and simmer for a further five minutes.
Meanwhile, prepare the cous cous by placing in a large heatproof bowl with the boiling water and one Tbsp of oil.
Cover with cling film and allow the cous cous to stand for five minutes.
Remove cling film and then add lemon rind and juice, mint and salt. Fork through the cous cous and serve immediately with the lamb.
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