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.
Pantry Ingredients
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