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Cumin, carrot and lamb tagine
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Cumin, carrot and lamb tagine
Recipe by Anna Glover
Adding a little lamb for flavour rather than it being the main ingredient of this dish means vitamin-rich carrots get a starring role
Serves: 6
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
468Kcal
Fat
12gr
Saturates
3gr
Carbs
55gr
Sugars
15gr
Fibre
5gr
Protein
35gr
Salt
0.8gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 1 x 450g pack extra-lean diced lamb
- 1 tsp ground cumin
- ¼ tsp ground cinnamon
- ½ tsp ground turmeric
- 3 tsp cumin seeds
- 2 tsp red wine vinegar
- 1 tsp vegetable oil
- 1 large red onion, finely diced
- 3 dates, pitted and finely chopped
- 500ml hot vegetable stock (or water)
- 2 x 400g tins chickpeas, rinsed and drained
- 1 x 500g pack Chantenay carrots, scrubbed
- ½ x 31g pack coriander, stalks finely chopped and leaves left whole
Step by step
Get ahead
Make up to 2 days in advance and chill, or freeze.
-
Toss the lamb with the ground spices, 2 teaspoons of cumin seeds, the vinegar and some black pepper. Cover; marinate in the fridge for 1 hour.
-
Heat the oil in the slow cooker on the fry or sauté setting, or in a nonstick frying pan, and fry the onion with a pinch of salt on a medium heat until tender but not taking on any colour, about 15 minutes. Add the lamb to the pan with the spice marinade; fry for 5-10 minutes, until the lamb is turning brown.
-
Add the dates, vegetable stock or water and chickpeas and bring to a gentle simmer. Transfer to the slow cooker if you used a pan. Add the slow cooker lid and cook for 4 hours on low.
TipUse gluten-free stock if required. -
Add the carrots, 1 teaspoon of cumin seeds and half the coriander. Cook for 1-2 hours until tender. Remove the lid for the last 30 minutes to reduce the sauce. Season. Scatter with the coriander; serve with quinoa or couscous. TipOVEN COOKING: Cook for 2 hours at 140°C, fan 120°C, gas 1 in step 3, and another 1 hour in step 4.