Lamb, date and spinach tagine | Recipe Cart
A hearty, spiced Moroccan-style stew that’s speedy enough for a midweek meal.
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Cooking tools:
- Dutch oven
- Steamer basket
- Microplane
- Chef's knife
- Cutting board
- Stove
- Plate
- Wooden spoon
Ingredients
- 1 tbsp olive oil
- 2 seasoned lamb leg steaks
- 1 red onion, sliced
- A generous pinch of ras el hanout spice mix (we like Bart)
- 2 garlic cloves, chopped
- 400g tin chopped tomatoes
- 150ml hot chicken stock
- 60g dates, chopped
- 200g baby spinach
- Pared zest of 1 lemon
- Couscous and fresh mint, to serve
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