LAMB TAGINE

A Moroccan style lamb tagine bursting with flavours of the Middle East. Slow cooked until the lamb is melt in your mouth tender. Plump chick peas and green olives finish this dish off perfectly.

I love foods from all over the world. My version of lamb tagine is particularly delicious as it contains some of my favourite flavours from the Middle East - cumin, saffron, ginger, and paprika. Subtle hints of fresh orange combined with the luscious sauce of rich tomato and Spanish onion work perfectly with succulent Western Australian lamb. To finish off I add chick peas and green olives to create a textural delight. You can serve this with couscous or rice….or just dig in!

NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES

Net Wight 450 gms / 1 kg

Cooking Instructions - Oven

Re-heat from frozen at 180 degrees celsius for 30-40 mins (until piping hot). 1kg will take 45-60 minutes at 180-200 degrees celsius. 

Ingredients

Lamb (50%), Spanish Onion (15%), Diced Tomatoes (15%), Chickpeas (14%), Green Olives (4%), Tomato Paste (2%), Garlic, Cinnamon Stick, Ground Cumin, Ground Ginger, Paprika, Saffron Threads, Olive Oil, Orange Peel, Beef Stock (gluten free), Bay Leaves, Corn Flour

Nutritional Analysis

Quantity Per Serving 225g
Quantity Per 100g
Energy
697 kJ (310 Cal)
579 kJ (138 Cal)
Protein
30 g
13.4 g
Fat, total
13.7 g
6.1 g
- saturated
4 g
1.8 g
Carbohydrate
16.6 g
7.4 g
- sugars
4 g
1.8 g
Sodium
480 mg
200 mg 

 

Servings per pack : 450 gms 2 serves, serving Size – 225 gms. 1 kg 4 serves, serving Size – 250 gms

 

Storage Instructions : Store in your freezer until ready to re-heat

Product of Australia




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