Quick lamb tagine
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Lamb backstrap, raw
400 g, cut into 3cm pieces
Crushed garlic
2 tsp
Mixed spice
3 tsp, Moroccan variety
Zucchini
2 small, cut into 2cm pieces
Button squash
4 individual, patty pan variety, cut into 2cm pieces
Tomato(es)
350 g, medley, chopped
Green shallot(s)
2 individual, thinly sliced
Vegetable stock, liquid, salt-reduced
½ cup(s), (125ml)
Baby spinach
4 cup(s), (80g)
Pistachios
1 tbs, toasted, chopped
Fresh flat-leaf parsley
1 tbs, coarsely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine lamb, garlic and spice mix in a large bowl. Toss to coat.
2
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb mixture, stirring, for 3–4 minutes or until browned.
3
Add zucchini, squash, tomatoes, shallots and stock and bring to the boil. Reduce heat and simmer, uncovered, for 5–6 minutes or until lamb and vegetables are tender and sauce has thickened. Remove from heat and stir in spinach.
4
Sprinkle with pistachios and parsley to serve.
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