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Moroccan Lamb Tagine - Orgran


  • Prep Time: 35m
  • Cook Time: 35m
  • Serves: 4

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Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, peeled and diced
  • 2 cloves garlic, peeled and crushed
  • tender lamb, cut into thin strips
  • 2 GF Vegetable Stock Cubes
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground coriander
  • finely chopped crystallized ginger (gluten free)
  • can diced tomatoes
  • 1 tablespoon sundried tomato pesto (gluten Free)
  • 1/2 cup red wine
  • 2 cups thin strips butternut pumpkin
  • can chickpeas, drained & rinsed. (Garbanzo Beans)
  • fresh green beans, trimmed & cut into small pieces
  • Finely chopped fresh parsley, for garnish

Method

  • 1. Pour 1 tablespoon olive oil into a heavy-based ovenproof casserole dish. Warm over a gentle heat.
  • 2. Add onion & garlic and stir-fry for approx.1 minute. Remove from casserole & set aside.
  • 3. Add remainder of olive oil to casserole. Add meat & sear well to develop flavour.
  • 4. Return onion & garlic to casserole.
  • 5. Place crumbled vegetable cube into a small bowl. Add ground ginger, black pepper, cinnamon, turmeric, paprika, chilli powder, coriander & chopped ginger. Stir well. Add to casserole & stir well through meat.
  • 6. Pour tomatoes into a small mixing bowl. Stir in tomato pesto & red wine. Pour into casserole.
  • 7. Gently stir in butternut pumpkin strips.
  • 8. Cover & place into a moderate oven 160°C (325°F) for approx. 20 minutes or until meat & pumpkin is tender.
  • 9. Add chickpeas & cook for approx. 10 minutes.
  • 10. Add green beans & cook for approx. 5 minutes or until beans are tender.
  • 11. Garnish with finely chopped fresh parsley.
  • Serve with ORGRAN Buckwheat Penne (or any ORGRAN pasta of choice)