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.
Ingredients
- 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
Method
- 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.
