SW recipe: Moroccan lamb tagine

EVERYDAY EASY
Serves 4

Ready in about 1 hour
Syns per serving: FREE

Ingredients

Low-calorie cooking spray

8 lean lamb leg steaks, visible fat removed, cut into bite-size chunks

1 onion, sliced

2 garlic cloves, crushed

1 tsp grated fresh root ginger

Large pinch of saffron

1 tsp ground cumin

1 tsp ground cinnamon

1 tbsp dried harissa spice mix

400g can chopped tomatoes

1 aubergine, cut into bite-size chunks

2 red peppers, deseeded and cut into bite-size chunks

1 courgette, cut into bite-size chunks

400g can chickpeas, drained

275ml chicken stock

300g plain dried couscous, to serve

Chopped fresh flat-leaf parsley, to serve

Method

1 Spray a large, non-stick saucepan with low-calorie cooking spray and place over a medium-high heat. Fry the lamb, onion, garlic and ginger for 5 minutes. Add the saffron, cumin, cinnamon and harissa mix, and fry for a further minute until fragrant.

2 Add the tomatoes, aubergine, peppers and courgette, and stir well to coat in the spices. Cook for 8-10 minutes, then add the chickpeas and stock, and season. Simmer for 15-20 minutes, or until the veg are tender.

3 Make up the couscous according to the pack instructions (without butter or oil). To serve, divide the tagine and couscous between 4 bowls and scatter over the parsley.

 

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