When I set out I was going to make a lamb tagine but then as I looked at the ingredients I had it’s a little removed from the original recipe so I thought I should call it something else! 

Bulking up with pulses and veggies  makes this a great balanced throw it in the pot meal. It makes the precious lamb go much further and ups the fibre and micronutrient content of the dish. 

Ingredients (serves 4 adults and 4 toddlers):

500g diced lamb

1 can chickpeas 

1 can chopped tomatoes 

1 very large onion, diced (mine was actually roasted which worked well but only because it was the only onion I had left in!), diced

2 cloves, chopped 

20g chopped ginger

1 tsp mixed spice

1 peach, chopped

5 dates, chopped 

A couple of handfuls of French beans

An aubergine, diced

500ml low salt stock
Method: 

Preheat the oven to 160’C. 

Brown the lamb, then add in and soften the onion and garlic. 

Add in the aubergine and soften a little. 

Add in all of the other ingredients & simmer for 15-20 mins. 

Pop the pot in the oven or a couple of hours. 

Serve with rice or couscous. 

The girls live all of the flavours – went down a treat 😍
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