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
  • 0.5 tsp stonemill ground cinnamon
  • 1 tsp stonehill ground cumin
  • 0.5 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


  • Heat half the olive oil and brown the meat in the oil.
  • Keep the meat to one side. Heat the remaining oil and sauté the onion until golden.
  • Stir in the garlic, cinnamon, cumin and ginger and cook for 30 seconds, stirring.
  • Return the meat to the pan and add chickpeas, stock and chopped tomatoes.
  • Bring to the boil, reduce to a simmer, cover and cook for 45 minutes.
  • Add the butternut squash, prunes, coriander and mint, cook for 15 minutes until the butternut squash is tender. Season well.
  • Serve with cous cous or rice.
  • 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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