Lamb, California Prune and Butternut Squash Tagine

The following recipe for Lamb, California Prune and Butternut Squash Tagine serves four and can be made from ingredients found in Aldi’s 101 Irish stores.


  • 350 g irish lamb rump steaks, cut into chunks
  • 1 tblsp solesta olive oil
  • 1 onion, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 0.50 tsp stonemill ground cinnamon
  • 1 tsp stonehill ground cumin
  • 0.50 tsp stonehill ground ginger
  • 400 g tin sweet harvest chickpeas
  • 300 ml vegetable stock
  • 200 g tin sweet harvest chopped tomatoes
  • 150 g sweet vine california prunes
  • 2 tblsp freshly chopped coriander
  • 1 tblsp freshly chopped mint
  • 300 g fresh butternut squash, cut up


  1. Heat half the olive oil and brown the meat in the oil.
  2. Keep the meat to one side. Heat the remaining oil and sauté the onion until golden.
  3. Stir in the garlic, cinnamon, cumin and ginger and cook for 30 seconds, stirring.
  4. Return the meat to the pan and add chickpeas, stock and chopped tomatoes.
  5. Bring to the boil, reduce to a simmer, cover and cook for 45 minutes.
  6. Add the butternut squash, prunes, coriander and mint, cook for 15 minutes until the butternut squash is tender. Season well.
  7. Serve with cous cous or rice.
  8. Top tip: Leftover lamb makes a delicious curry. To make it stretch further, just add chickpeas and fresh or frozen spinach.


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