Moroccan Lamb Tagine
GF / DF / SF / 486 Cals in a 350g Portion / 347 Cals in a 250g Portion
Wicklow lamb in deep flavoured spices with dates and apricots.
Possibly Moroccan cuisine's best-known dish. We mix our spice blend ourselves and sit the diced lamb in the dry marinade overnight before slow-cooking it for hours until all the flavours are properly cooked in. Then we let it develop for another 24 hours before we freeze it so you get a Tagine with a fabulous depth of flavour. Serve it up with couscous steamed in our Moroccan couscous stock, which you can find in our side dishes.
Irish Lamb Shoulder, Free Range Chicken Stock, Chopped Tomato, Red Onions, Dried Apricots (Sulphites), Toasted Flaked Almonds (Tree Nuts), Dates (Sulphites), Sultanas (Sulphites), Olive Oil, Honey, Saffron, Paprika, Ground Ginger, Garlic, Turmeric, Ground Cinnamon, Sea Salt, Black Pepper.
Last updated 30/01/22
Nutrition & Portions Explained
350g portion is appropriate for a healthy & active adult with a good appetite, or two young kids to share.
250g portion is designed to meet the Recommended Daily Allowances for each ingredient and is ideal for those following a weight control plan.
Serve it up with couscous steamed in our Moroccan couscous stock, which you can find in our side dishes.
These cooking instructions are only a guide. Your appliance may have a different set of power ratings. Adjust accordingly. Make sure your food is piping hot (>700C) before serving.
For best results use your Microwave oven.
Microwave:Puncture the cellophane several times before placing in microwave.
From Frozen : Use the Defrost Program or low power for about 12 minutes. Shake or stir the contents and then return at high power for 2/3 minutes more to ensure that it is piping hot.
Defrosted : High Setting for about 2/3 minutes.
On the hob:
Transfer contents to saucepan and heat slowly until piping hot. Remember to add water to prevent the sauce drying out.
Preheat oven to 200ºC. Puncture the cellophane several times before placing in oven for about 30 mins. If defrosted, reduce cooking time to 20 minutes.
Storage: Store at <-18°C If defrosted, refrigerate at <5°C & eat within 24hrs
Sulphites, Tree Nuts.
*As many of our dishes as possible are made without the most common allergens, for instance we use corn flour instead of wheat flour in our sauces. While we make dishes that are wheat, nut and dairy free, we do handle these products in our Kitchen. So if you have a Clinical Diagnosis of Coeliac Disease or other allergies, you need to exercise care in your choices. Please get in touch with us if you have any specific dietary requirements.