Lamb and Butternut Squash Tagine

with Feta Cheese
This Moroccan-inspired one-pot is as easy to prepare as it is delicious.
Cals 804 · Prot 47 · Carbs 75 · Fat 42
Low-Carb
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30 min
photo
This Moroccan-inspired one-pot is as easy to prepare as it is delicious.
Cals 804 · Prot 47 · Carbs 75 · Fat 42
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
0.5 Piece
Cinnamon stick
1 Piece
Golden raisins
30 Grams
White almonds
40 Grams
Black pepper
0.5 Tsp
To serve
Lemon
1 Piece
Fresh parsley
15 Grams
Feta cheese
50 Grams

Tips for fussy eaters

Go easy on the spicy harissa paste and serve with 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.

Before you start

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

Instructions

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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.
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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.
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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.
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4 Simmer

Add the tomato pasteharissa paste (spicy!) and honey and stir for 1-2 min. Add the tomato passata, measured water, 0.5/1/1 stock 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 Serve

Slice the lemon into wedges. Chop the parsley. 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 and serve with 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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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