Lamb and Butternut Squash Tagine

with Feta Cheese
This Moroccan-inspired one-pot is as easy to prepare as it is delicious.
1,974 Reviews
Cals 871 · Prot 47 · Carbs 79 · Fat 39
Low Carb
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30 min
Lamb and Butternut Squash Tagine with Feta Cheese
This Moroccan-inspired one-pot is as easy to prepare as it is delicious.
1,974 Reviews
Cals 871 · Prot 47 · Carbs 79 · Fat 39
Low Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tagine
Lean lamb mince
350 Grams
Butternut squash
600 Grams
Red onion
1 Piece
Garlic cloves
1 Piece
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Coriander powder
2 Grams
Tomato paste
50 Grams
Harissa paste
20 Grams
Honey
15 Grams
Tomato passata
200 Grams
Water
300 ML
Chicken stock cube 4*5*9*15*
0.5 Piece
Cinnamon stick
1 Piece
Golden raisins 14*
30 Grams
White almonds 2*
40 Grams
Black pepper
0.5 Tsp
To serve
Lemon
1 Piece
Fresh parsley
15 Grams
Feta cheese 4*
50 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *14 Sulphur Dioxide, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3908 / 871
Fats (g) 38.8
of which saturated (g) 17.7
Carbohydrates (g) 79
of which sugars (g) 34.4
Fibers (g) 15.6
Proteins (g) 46.8
Salt (g) 4.9
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-sized pieces. Peel and finely chop the onion. Peel and mince the garlic.
Tip! This is a great prep-ahead dish. Cook the tagine (without the feta) in advance, and reheat it with a splash of water just in time for dinner.
Fry

2 Fry

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the lamb mince and fry for 5 min until browned.
Add

3 Add

Add the butternut squash and onion and fry with a pinch of salt for 5 min. Add the garlic and the coriander powder, and fry for 1 min further.
Simmer

4 Simmer

Add the tomato paste, harissa paste (spicy!) and honey and stir for 1-2 min. Add the tomato passata, measured water, 0.5/1/1 stock cube, cinnamon stick, raisins, almonds and black pepper. Bring to a simmer, cover with a lid and reduce the heat to low. Stew for 20 min or until the squash is soft. Add a splash of water, if needed.
Serve

5 Serve

Slice the lemon into wedges. Chop the parsley. Finish the tagine with a squeeze of lemon juice. Divide among bowls and crumble the feta cheese over the top. Garnish with the fresh parsley and the remaining lemon wedges.
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