Lamb and Butternut Squash Tagine

with Feta Cheese

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Instructions

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1 Prep vegetables

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 crush the garlic.

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2 Fry lamb

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.

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3 Add vegetables

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

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4 Add and stew

Add the tomato pasteharissa paste (spicy!) and honey and stir for 1-2 min. Add the tomato passata, measured waterstock cube, cinnamon stick, raisinsalmonds 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.

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5 Finish and serve

Slice the lemon into wedges. Chop the parsley. Once the tagine is done, check the seasoning. Finish 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.

Tips for fussy eaters

Go easy on the spicy harissa paste. Serve their tagine over rice.

Pro 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.

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

Cooking Time: 30 min

Cals 820 · Prot 50 · Carbs 81 · Fat 42

Gluten-Free

Ingredients

Number of people

For tagine

Lamb mince 350 Grams
Butternut squash 600 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Vegetable oil 2 Tbsp
Salt 1 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 1 Pieces
Cinnamon stick 1 Piece
Golden raisins 30 Grams
Almonds, white 40 Grams
Black pepper 1 Tsp

To serve

Lemon 1 Piece
Fresh parsley 15 Grams
Feta cheese 50 Grams

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

Cooking Time: 30 min

Cals 820 · Prot 50 · Carbs 81 · Fat 42

Gluten-Free

Instructions

photo

1 Prep vegetables

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 crush the garlic.

photo

2 Fry lamb

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.

photo

3 Add vegetables

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

photo

4 Add and stew

Add the tomato pasteharissa paste (spicy!) and honey and stir for 1-2 min. Add the tomato passata, measured waterstock cube, cinnamon stick, raisinsalmonds 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.

photo

5 Finish and serve

Slice the lemon into wedges. Chop the parsley. Once the tagine is done, check the seasoning. Finish 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.

Tips for fussy eaters

Go easy on the spicy harissa paste. Serve their tagine over rice.

Pro 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.

Ingredients

Number of people

For tagine

Lamb mince 350 Grams
Butternut squash 600 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Vegetable oil 2 Tbsp
Salt 1 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 1 Pieces
Cinnamon stick 1 Piece
Golden raisins 30 Grams
Almonds, white 40 Grams
Black pepper 1 Tsp

To serve

Lemon 1 Piece
Fresh parsley 15 Grams
Feta cheese 50 Grams
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