Remove sleeve and using a sharp knife cut film off. 35-40 minutes on a baking tray in the oven at about 170 C – longer if you haven’t had time to defrost it. If there is lots in the oven it may need even longer. Cooking temperatures vary, and fancy ovens do things quicker, so check it from time to time. Food should have colour, so bake it until it’s golden, bubbly and piping hot. Don’t microwave this dish – it won’t be nice.
Spicy Lamb, Aubergine and Apricot Tagine (GF, N)
Diced leg of lamb marinated overnight in a cacophony of Moroccan spices, slowly cooked with tomato, unsulphured dried apricot and aubergine, finished with a healthy amount of diced sweet potato, fresh coriander and mint. Serve it on a bed of herby steamed white rice and a mixed leaf salad.
Available in 350g serving 1 or 700g serving 2
£11.00 – £66.00
Ingredients: Diced Lamb, Onion, Sweet potato, Aubergine, Tinned chopped tomatoes, Extra virgin olive oil, Dried apricots, Tomato puree, Fresh coriander, Fresh mint, Honey, Garlic, Flaked almonds (NUTS), Ground cinnamon, Sea salt, Ground coriander, Ground turmeric, Ground ginger, Black pepper, Green cardamom pods, Chilli powder, Cloves. Allergens in uppercase.
Allergens Key
GF – gluten free, D – contains milk and dairy, E – contains egg, N – contains nuts, VG – vegan, V – vegetarian, C – contains celery, S – shellfish, F – fish, M – mustard, G – cereals containing gluten, P – contains peanuts, SS – contains sesame seeds, SD – contains sulphur dioxide CR – crustaceans, SO – soy, SU – contains Sulphites, NI - contains nitrates