Easy Lamb TagineEasy Lamb Tagine Easy Lamb Tagine

Easy Lamb Tagine

  • Serves 4
  • Preparation Time 08MINS
  • Cook Time 01HR 30MINS

2 tbs olive oil

cup flour

800g lamb diced into 4cm pieces

1 large brown onion, diced

2 garlic cloves, crushed

400g can peeled tomatoes

1L (4 cups) Campbells Real Stock- Beef

600g Kent pumpkin, peeled, deseeded, cut into 3cm pieces

400g can chickpeas, drained, rinsed

200g green beans, trimmed, cut into 4cm pieces

Fresh coriander leaves, to serve

STEP 1 Preheat oven to 200C.

STEP 2 Coat the Lamb in flour, set aside.

STEP 3 Heat 1 tbsp of olive oil in a large, heavy- based saucepan or oven proof casserole dish over medium high heat.

STEP 4 Brown lamb in small batches. Remove and set aside.

STEP 5 Add remaining oil, add onion to pan. Cook stirring occasionally, for 1-2 minutes or until tender. Add garlic and cook for 1 minute.

STEP 6 Add tomatoes, Campbells Real Stock and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.

STEP 7 Remove from heat. Cover and place in the oven. Cook for 1 hour or until meat is tender.

STEP 8 Add chickpeas and green beans. Cook for a further 15 minutes or until beans are tender.

STEP 9 Spoon into bowls. Sprinkle with coriander. Serve.