Lamb and sweet potato tagine

- Last updated on GMT

Related tags: Mexico, Starch

Preparation…15 minsCooking…50 minsServes…10125g cooked Uncle Ben's long grain and wild rice950g Uncle Ben's Mexican salsa sauce100g chopped...

Preparation…15 minsCooking…50 minsServes…10

  • 125g cooked Uncle Ben's long grain and wild rice
  • 950g Uncle Ben's Mexican salsa sauce
  • 100g chopped tomatoes
  • One large onion, chopped
  • Two cloves garlic, crushed
  • 15ml fresh ginger, finely grated
  • 750g diced lamb
  • 600g sweet potatoes, peeled and chopped
  • Two carrots, peeled and chopped
  • 400g kidney beans
  • Two courgettes, halved lengthways and sliced at an angle
  • 250ml chicken stock
  • to taste salt and cracked black pepper,
  • 200g unsalted dry-roasted peanuts, chopped
  • One tsp cayenne pepper
  • Two tbsp smooth peanut butter
  • one bunch fresh coriander, chopped
  • 250g flour
  • vegetable oil, for shallow frying

Lightly flour the mutton pieces. In a large pan heat the oil and brown the meat on all sides. Remove the meat from the pan, add the onions and sauté for five to seven minutes until lightly browned. Add the garlic, ginger, carrot and cook for a further one minute. Return the meat to the pan, add the stock and simmer for 30-40 minutes until tender.

Meanwhile, steam or boil the sweet potatoes and reserve. Stir in the kidney beans, courgette, the salsa sauce, chopped tomatoes, chopped peanuts, peanut butter and the rice. Heat through and add the cooked sweet potatoes. Garnish with the chopped coriander and serve.

Supplied by Masterfoods

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