This recipe is a great winter warmer and can be made in bulk and then frozen in portion sizes. I used reduced fat diced lamb, but you could use Quorn pieces, or mince if you prefer. When we made this at the Lickey Hills Country Park back in January we used Quorn pieces from the chilled aisle.
If you use frozen Quorn pieces or mince, you don’t need to defrost them first. This stew is cooked for around 4 hours so it’ll thaw out pretty fast in the pan!
This recipe is based on a Moroccan style stew – add ras el hanout spices to this dish to give it a kick, and serve with couscous, or rice. It is also nice with cheddar and tomato flatbread (warmed up).
Allergens: celery, onion, garlic, mushrooms
I added the zest of an orange but it didn’t really make much difference to the overall flavour. Tagine paste can be bought from most shops.
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