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Plated meal

Lamb and Lentil Tagine on Pumpkin and Sweet Potato Mash with a Pumpkin and Sweet Potato Mash

  • Meat
  • Moroccan
  • Contains Dairy

This Moroccan spiced lamb tagine fills the kitchen with the most fabulous aromas. It will be sure to delight everyone at dinner tonight!

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Nutrition Per Serving

  • Calories 1077
  • Carbs 70.8g
  • Fat 73.5g
  • Fibre 12.2g
  • Protein 33.5g
  • Sugar 24.9g

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Follow the recipe steps below

  • 0.0 min

    Preheat the oven to 180C and bring a pan of water to the boil, add the stock and stir until disolved.

  • 0.5 min

    Peel and chop the brown onion, sweet potato and pumpkin.

  • 5.0 min

    Peel and chop garlic and ginger.

  • 6.5 min

    Chop the lamb into cubes, cover and set aside in the fridge.

  • 7.5 min

    Transfer the chopped potato and pumpkin on a baking tray and drizzle with half of the oil. Season with salt and pepper.

  • 8.5 min

    Heat the half of the remaining olive oil in a saucepan.

  • 9.5 min

    Add the onion and cook until starting to soften; 2-3 minutes.

  • 12.0 min

    Add the garlic and ginger.

  • 12.5 min

    Add the stock*, chopped tomatoes, tomato paste, honey and morrocan spice.

  • 13.5 min

    Add the lentils.

  • 14.0 min

    Reduce the heat to a simmer and cook until the lentils are tender (2-3mins).

  • 17.0 min

    In a another pan heat the remaining olive oil.

  • 18.0 min

    Season the lamb with salt and pepper and add to the pan; cook until browned on the outside and cooked to your liking.

  • 23.0 min

    Add the lamb to the lentil stew and stir through.

  • 30.0 min

    Remove the sweet potato and pumpkin from the oven.

  • 30.5 min

    Transfer the sweet potato and pumpkin to a saucepan/large bowl, add the cream and mash until smooth.

  • 32.5 min

    Distribute the mash among serving plates.

  • 34.0 min

    Distribute the stew among serving plates.

  • 35.0 min

    Garnish with coriander and serve.

Cream
15.00 Millilitres
Pumpkin
chopped
100.00 Grams
Sweet Potato
chopped
150.00 Grams
Fresh Coriander
5.00 Grams
Tinned Brown Lentils
80.00 Grams
Honey
10.00 Grams
Tomato Paste
10.00 Grams
Chopped Tomatoes
100.00 Grams
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 120ml per person, each cube makes 500ml
120.00 Millilitres
Moroccan Spice
1.00 Teaspoons
Ginger
finely chopped
5.00 Grams
Garlic
finely chopped
1.00 Clove
Brown Onion
chopped around 1/3 per person
1.00 Whole
Lamb Leg Steak
chopped into cubes
130.00 Grams

Pantry Ingredients

Olive Oil
Olive Oil
3 tablespoons per person
3.00 Tablespoons

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