In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lamb tagine with artichoke hearts and dried plums

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories

2 Servings, 520 Calories/Serving

25–40 Minutes

Our signature blend of Moroccan spices, including coriander and sweet paprika, plus sticky dried plums, create layers of flavor in this one-pan lamb dish.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 organic yellow onion
2 organic carrots
1½ ounces pitted dried plums
½ cup cooked quartered artichoke hearts
4 or 5 sprigs organic fresh flat-leaf parsley
1 packet vegetable broth concentrate
10 ounces ground lamb
Sunbasket tagine spice blend (coriander - sweet paprika - cumin - Aleppo chile flakes - ground ginger)
½ cup diced fire-roasted tomatoes

Nutrition per serving

Calories 520, Total Fat 31g (40% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 530mg (23% DV), Total Carb. 41g (15% DV), Fiber 10g (36% DV), Total Sugars 20g (Incl. 1g Added Sugars, 2% DV), Protein 21g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the ingredients

Peel and thinly slice the onion.
Scrub or peel the carrots and trim the ends; cut the carrots crosswise into 2-inch lengths, cutting the thicker pieces in half lengthwise.
Cut the dried plums into quarters, checking for any pits.
Coarsely chop the artichokes.
Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In a small bowl or cup, mix the vegetable broth concentrate with ½ cup [1 cup] warm water and stir to combine.

Prep and cook the lamb

Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large sauce pot or frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the lamb, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.

Cook the tagine

In the same pot used for the lamb, add the onion and carrots, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until the vegetables start to soften 3 to 4 minutes. Add the tagine spice blend and tomatoes and cook, scraping up any browned bits from the bottom of the pan, until slightly thickened, 2 to 3 minutes.

Add the lamb, dried plums, vegetable broth, and 1 cup [1½ cups] water. Season with salt and pepper and cook, stirring occasionally, until the lamb is cooked through and the sauce is thickened slightly, 5 to 7 minutes. Remove from the heat, stir in the artichokes, and season to taste with salt and pepper.

Serve

Garnish the tagine with the parsley, set the tagine on the table, and let everyone serve themselves.

Kids Can!

Strip the parsley leaves.
Scrub the carrots.
Line a plate with paper towels.
Measure the water for the tagine.
Garnish with the parsley.

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