Made with all-natural ingredients
Air-dried to lock in freshness

 

Moroccan Tagine Sauce with dates

R45.00

Moroccan Tagine Sauce with dates - perfect with Lamb and slow-roasting Beef

Include 2 Packets of 50g Moroccan Tagine Sauce

AIR-DRIED TO 100g MAKES 400/500g HYDRATED SAUCE

100g (2x 50g packets) + 2 cups (500ml) liquid = serves 4; 50g + 1 cup (250ml) liquid = serves 1 or 2

TO RECONSTITUTE:

  • Mix contents of 100g packet with 2 cups (500ml) Stock, Water or 1 Tin (400ml) Coconut Milk. Bring to the boil while stirring.
  • Turn down the heat, simmer until the sauce is hydrated - about 5 minutes (50g packet - half stock, water or coconut milk)

Moroccan food is an exciting blend of spices, textures and intriguing flavour combinations. This sauce takes its name from the pot it is traditionally cooked in and the method of cooking. It is the perfect base for a slow-cooked stew with lamb or chicken.

Wheat and Gluten-free. No sugar added.

 

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Description

Moroccan food is an exciting blend of spices, textures and intriguing flavour combinations. This sauce takes its name from the pot it is traditionally cooked in and the method of cooking. It is the perfect base for a slow-cooked stew with lamb or chicken.

Storage Information

Store in a cool, dry place. Once opened, seal the remainder of the package.
Serving Size: 1 Bag (100g)
Servings Per Container: 4
Amount Per Serving
Calories   70                      Calories from Fat 10
                                           %Daily Value*
Total Fat 1g                        2%
   Saturated Fat 0g              0%
   Trans Fat 0g
Cholesterol 0mg                0%
Sodium 150mg                   6%
Total Carbohydrate 15 g    5%
   Dietary Fiber 3g               12%
   Sugars 11g
Protein 1g
Vitamin A 10%   -   Vitamin C 20%
Calcium 2%       -   Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Recipes

Lamb in Moroccan Tagine Sauce
Course: Main Course
Servings: 4
Ingredients
  • 500g Lamb Cubed
  • Stir! it up Moroccan Tagine Sauce
  • 5ml fine ginger and 2 ml fine cumin (optional)
  • 1 TBS Olive Oil
  • 400-500 ml water or stock
  • Salt & Pepper
  • 50g Roasted Almonds chopped
Instructions
  1. Heat the oil in a heavy-bottomed pot.

  2. Rub the Lamb cubes with the ginger and cumin mix. Add to the hot pot and turn the meat regularly until browned all over.

  3. Remove the meat from the pot and use the same pot to reconstitute sauce as per instructions.

  4. Add meat back into the pot. Add Salt & Pepper to taste. Stir, bring briefly to the boil. Reduce heat, cover and simmer for an hour and a half or until the meat is soft and tender, either in the oven or on stovetop.

  5. Add chopped Almonds 20 minutes before the meat is ready. Stir through.

Recipe Notes

Serve on Couscous with chickpeas or rice with plain yogurt, fresh mint and coriander

Chef's tip: If time allows, let spiced meat rest for 30 minutes. If time is really tight, lamb will be ready after 20 minutes, but flavour develops over time.

Ingredients

  • TOMATOES ONION
  • PITTED MEDJOOL DATES
  • GROUND GINGER
  • VEGETABLE STOCK (WATER, CARROTS, CELERY, MUSHROOMS, LEEKS, SEA SALT, GARLIC, SAVOURY LEAF, GROUND BAY LEAF)
  • GARLIC
  • CUMIN
  • HONEY
  • CANOLA OIL
  • CARDAMOM