This dish is very comforting and satisfying to make, as well as to eat. It involves little effort from you because your hob takes the strain. This allows you to relax with a glass of wine (or should I say a spritzer to save you some calories) while a fabulous dish is being created.
Serves 6-8
Ready in 2 hours 5 minutes
Per serving:
371 calories
1. Brown the lamb in batches in a large, deep non-stick frying pan over a high heat with a tablespoon of the oil.
2. Add a bit of water to the saucepan to deglaze the pan between frying each batch (this little liquid adds even more flavour to the final dish). Set aside.
1. Instead of butternut squash, you could add 100g dried apricots or prunes.
2. Try mixing some shredded mint with 0% fat Greek yoghurt and a little water to make a mint sauce to drizzle over your tagine.
3. Add the remaining oil to the pan and fry the onion over a medium heat for five minutes until slightly golden, stirring occasionally.
4. Add the garlic, cinnamon, cumin seeds, ginger and saffron and stir over the heat for 30 seconds to release the aromas of the spices.
5. Add the meat back into the onion with the chickpeas, stock and tomatoes. Bring to the boil, then turn down to a gentle simmer. Cover and cook for one hour.
6. Meanwhile, put the couscous into a large bowl.
7. Add the sunflower seeds and a third of the herbs and cover with 200ml cold water. Set aside for the water to be absorbed.
8. After one hour, add the butternut squash and the remaining herbs, apart from about a tablespoon, to the tagine and cook for a further 15 minutes, uncovered.
9. After the 15 minutes has passed, season the tagine well.
10. Fork through the couscous to separate the grains and spread evenly over the top of the tagine. Cover and simmer for a further 15 minutes.
11. Serve immediately, ensuring there's some lamb and couscous in each spoonful and also a sprinkling of the remaining herbs.
Not quite the tagine recipe you were looking for? Try these:
Aubergine and chestnut tagine
Lamb, chickpea and squash tagine
Chicken tagine
Red cabbage and lemon tagine
Moroccan chicken stew
Browse all 4Food's healthy recipes
Great recipes from the Channel 4 chefs:
Gordon's vegetable curry
Jamie's pork shoulder roast
River Cottage scones
Nigella's chocolate cloud cake
Tommi's garlic prawns
Become a member of the Cook Yourself Thin Weight Loss Club.
Start today and get all the tools you need to Cook Yourself Thin.
Simple yet scrumptious low fat step-by-step recipes to get you in shape for the New Year, updated for you to use and download. We'll show you how to make seared scallops, rhubarb mousse, Asian chicken salad and tropical salad with mint yoghurt. Plus enter our competition for the chance to win a wii fit. Perfect way to kick start your New Years resolutions.
The awesome foursome show how eating healthily doesn't have to mean differently.
Become a member of the online weight loss club and Cook Yourself Thin
.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments