Friday 11 April 2014

Butternut Squash and Lamb Tagine with Tasty Cous Cous

This is so tasty! I made it quite quickly one evening when i came home from work and what wasn't eaten (dare I say not much!) I have put in the freezer to be eaten another time. Then all I need to do is make up some of my tasty cous cous and reheat the tagine - Bam! dinner within 20mins :)

Butternut squash and Lamb Tagine

1 large butternut squash, peeled and diced
1 large aubergine sliced in half lengthways
400g diced lamb
1 large onion finely chopped
4 cloves garlic, crushed
1 tbsp fresh ginger, finely chopped
1 tbsp apricot jam or 60g dried apricots, chopped
1 tsp smoked paprika
1 tsp ground cinnamon
1 tsp ground coriander
1 500g carton tomato passata
1 400g tin chickpeas, drained
300ml vegetable stock

1.       Drizzle the sliced aubergine with a teaspoon of chilli oil.
2.       Place the squash in a bowl, drizzle with some oil then season with salt and pepper. Scatter onto a baking tray then roast with the aubergine in a preheated oven set at 180C / gas mark 4 for 30 minutes.
3.       Meanwhile in a heavy based pan, fry the onion, garlic and ginger for around 7-8 minutes until softened, add the spices and cook for a further 1-2 minutes. Pour in the pasatta, stock and apricots and chickpeas. Scoop out the aubergine and add to the pan. Add the butternut squash and stir to combine then simmer for 30 minutes. Check for seasoning.

4.       Serve with my tasty cous cous

Tasty Cous Cous

1 cup whole-wheat cous cous
1 ½ cups chicken or vegetable stock
1 small can of chickpeas
Juice of ½ lemon
                1 tbsp garlic infused olive oil
                Small bunch of chopped parsley or coriander

1.       In a large bowl, add the cous cous, chick peas and hot stock. Gently stir with a fork and then cover bowl with cling film or a plate.
2.       After all the water has been absorbed, fork the cous cous through and add the lemon juice, olive oil, herbs and salt.
3.       For through again and serve with Harissa chicken or my tagine

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