Lamb and Butternut Squash Tagine

Name: Lamb and Butternut Squash Tagine with Feta Cheese
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lean Lamb Mince; 600 Grams of Butternut squash; 1 Piece of Red onion; 1 Piece of Garlic cloves; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Grams of Coriander powder; 50 Grams of Tomato paste; 20 Grams of Harissa paste; 15 Grams of Honey; 200 Grams of Tomato passata; 300 ML of Water; 1 Piece of Chicken stock cube; 1 Piece of Cinnamon stick; 30 Grams of Golden raisins; 40 Grams of White almonds; 1 Tsp of Black pepper; 1 Piece of Lemon; 15 Grams of Fresh parsley; 50 Grams of Feta cheese

with Feta Cheese

This Moroccan-inspired one-pot is as easy to prepare as it is delicious.

405 Reviews

Cals 865 · Prot 50 · Carbs 80 · Fat 38

Low Carb

30 min

Lamb and Butternut Squash Tagine with Feta Cheese

This Moroccan-inspired one-pot is as easy to prepare as it is delicious.

405 Reviews

Cals 865 · Prot 50 · Carbs 80 · Fat 38

Low Carb

Ingredients

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)	3883 / 865
Fats (g)	38.4
of which saturated (g)	17.6
Carbohydrates (g)	80
of which sugars (g)	32.1
Fibers (g)	15.8
Proteins (g)	49.9
Salt (g)	6.8

*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

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.

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.

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.

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 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.

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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