Sunday, November 10, 2013

Moroccan Lamb and Apricot Tagine

It is a well known fact in my family that the majority of our meal times are held up due to my need to take pretty pictures for the blog.

Absolutely no one is allowed to touch their meal until I've decided which one looks best and occasionally I might even take your plate and leave the room with it in search of the best light.....

Mr B may also open his lunch box sometimes to find that his cupcakes have been sliced in half in order to get a photo of their insides.....

I'm lucky to have an understanding family who don't think I'm losing my marbles.

However, sometimes when you're tired and hungry and just want to eat there is no time for pretty pictures.

Plus some dishes like stews and tagines are generally not that photogenic anyway so please excuse the shocking photo of this dish and accept my word that it was amazing.

Moroccan Lamb and Apricot Tagine - Serves 4

500g diced lamb
1 onion, diced
1 tbspn crushed garlic
500g pumpkin, diced
100g baby spinach
1 cup of chickpeas
3/4 cup dried apricots
400g tin of diced tomatoes
1 tbspn Moroccan spices
1 pkt of Sunrice 90 second brown rice and quinoa

Heat 1 tbspn of oil in a fry pan over medium heat. Add the onion and cook for 5 minutes or until soft.

Add the garlic and lamb and cook for a further 3 minutes or until lamb is browned.

Add Moroccan spices and stir for 30 seconds or until fragrant.

Add the pumpkin, tomatoes, chickpeas and apricots. Pour over 2/3 cup boiling water and bring to the boil. Reduce heat to simmer and leave, uncovered, for 15-20 minutes or until lamb and pumpkin are tender.

Meanwhile, cook brown rice and quinoa as per packet directions.

Stir spinach through the lamb mixture until it wilts. Divide brown rice and quinoa between 4 bowls and top with tagine.


Mrs B xx

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