Quick & Tasty Lamb Tagine - Collaboration with Quinola

This yummy tagine is packed full of delicious middle eastern flavours. Ideal for a delicious midweek dinner served with quinoa, cous cous or rice.

Serves 4

Ingredients

• 2 tbsp Garlic & Herb littleseed Rapeseed Oil

• 200g lamb mince

• 1 large red onion

• 2 tsp cumin

• 1 tsp cinnamon

• 1 large carrot (grated)

• 5 Medjool dates (pitted and chopped)

• Zest of a lemon

• 400g tin of plum tomatoes

• Small bunch of fresh coriander

• Serve with Quinola White & Black Express Quinoa

Method

1. Start by slicing the red onion, grating the carrot, pitting, and chopping the Medjool dates into small pieces, zesting the lemon, then chopping into wedges and roughly chopping the fresh coriander.

2. Take a large frying pan, heat on a medium heat the Garlic & Herb Rapeseed Oil, add the red onion and fry until soft, once soft add in the lamb mince, breaking up with a wooden spoon as it cooks.

3. Once the lamb mince is browned off, add in the cumin, cinnamon, carrot, and tinned tomatoes, stir and cook for a further 5 mins.

4. Next, add in the lemon zest and Medjool dates and cook for a further 5 mins.

5. Meanwhile, heat up the packet of White & Black Quinoa according to the packets instructions.

6. Serve up half a pack of quinoa per person, layer with the tagine, sprinkle with fresh coriander and squeeze of fresh lemon.

Prep Time

10 minutes

Cooking Time

25 minutes