Lamb and lentil tagine

Total Time
A warm kitchen filled with enticing aromas and a dish so easy it almost cooks itself…winter at its best.
  • olive oil
    2 tsp
  • red onion
    1 medium, finely chopped
  • fresh garlic
    2 clove(s), finely chopped
  • lean lamb topside steak
    320 g, (buy 400g) fat trimmed, cut into 3cm pieces
  • Moroccan seasoning
    2 tsp, (ras el hanout spice)
  • tomato paste
    1 tbs
  • beef stock
    1 cup(s), (250ml)
  • red capsicum
    1 medium, coarsely chopped
  • carrot
    1 medium, halved lengthways, thickly sliced
  • pumpkin
    300 g, coarsely chopped
  • green beans
    250 g, halved
  • dry lentils
    ½ cup(s), (100g) puy lentils, rinsed
  • green olives, drained
    8 individual
  • fresh coriander
    ⅓ cup(s), coarsely chopped
  1. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook the onion and garlic, stirring, for 3 minutes or until softened. Transfer to an 18-cup (4.5L) slow cooker.
  2. Heat the remaining oil in the same pan. Cook the lamb, stirring occasionally, for 3-4 minutes or until browned. Add the ras el hanout or Moroccan spice mix and tomato paste. Stir to coat the lamb. Add the stock. Bring to a simmer, scraping the base of the pan. Transfer the lamb mixture to the slow cooker with the capsicum and carrot. Cook, covered, on High for 2 hours or on low for 4 hours.
  3. Add the pumpkin, beans and lentils. Cook, covered, on High for 1½ hours or on Low for 3 hours or until the vegetables and lentils are tender.
  4. Season the tagine with salt and pepper. Serve topped with the olives and coriander.

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