Slow Cooker Lamb and Butternut Squash Tagine
Try this healthy, melt-in-the-mouth slow cooker tagine, using cubes of boneless lamb steaks and butternut squash, accompanied with cooked whole wheat couscous.
prep time
15 mins
cook time
3 hours 30 minutes
serves
4 people
Energy
602kcal
Fat
20.1g
Saturates
4.6g
Carbs
55.8g
Sugars
26.1g
Fibre
13g
Protein
43.8g
Salt
1.2g
Ingredients
- 400g lean British boneless lamb leg steaks, trimmed of fat and diced
- 2 tablespoons rapeseed oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 onions, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 3 teaspoons harissa paste
- 1 x 400g can chopped tomatoes
- 2 tablespoons tomato purée
- 750ml reduce salt hot vegetable stock
- 1 x 400g can chickpeas in water, drained
- 1 x 30g bag of fresh coriander, leaves and stalks chopped separately
- 500g butternut squash, peeled, seeds removed and cut into chunks
- 1 lemon, quartered
- 75g dried apricots, roughly chopped
- Whole wheat couscous, or your favourite grains or pasta, to serve
Method
- Heat 1 tablespoon oil in a large non-stick frying pan over medium heat and brown the lamb with the ground cumin and coriander. Transfer to a slow cooker.
- Using the same frying pan, add the remaining oil and fry the onion, garlic and harissa paste for a few minutes until soft. Spoon over the lamb in the slow cooker.
- Add the chopped tomatoes, tomato purée and 250ml of stock to the slow cooker. Cover and cook on HIGH for 2 hours.
- Add the chickpeas, coriander stalks, butternut squash, lemon, apricots and the remaining stock.
- Stir well, cover and cook on HIGH for a further 1.5 hours, or until the lamb is tender and the sauce is a good consistency.
- About 20 minutes before serving, check the seasoning and stir in the freshly chopped coriander leaves.
- Serve with whole wheat couscous, or your favourite grains, or pasta.
