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Quick lamb tagine

Quick lamb tagine

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate

Ingredients

Lamb backstrap, raw

400 g, cut into 3cm pieces

Crushed garlic

2 tsp

Mixed spice

3 tsp, Moroccan variety

Zucchini

2 small, cut into 2cm pieces

Button squash

4 individual, patty pan variety, cut into 2cm pieces

Tomato(es)

350 g, medley, chopped

Green shallot(s)

2 individual, thinly sliced

Vegetable stock, liquid, salt-reduced

½ cup(s), (125ml)

Baby spinach

4 cup(s), (80g)

Pistachios

1 tbs, toasted, chopped

Fresh flat-leaf parsley

1 tbs, coarsely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine lamb, garlic and spice mix in a large bowl. Toss to coat.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb mixture, stirring, for 3–4 minutes or until browned.
  3. Add zucchini, squash, tomatoes, shallots and stock and bring to the boil. Reduce heat and simmer, uncovered, for 5–6 minutes or until lamb and vegetables are tender and sauce has thickened. Remove from heat and stir in spinach.
  4. Sprinkle with pistachios and parsley to serve.

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