Prune & Cinnamon Tagine

£1.95

A rich Moroccan-inspired sauce with tomatoes, prunes, onions & spices.

  • Suitable for vegetarians
  • No added sugar
  • Gluten free
  • No artificial colours, additives or preservatives
  • Made by hand in small batches
  • Serves 2 as a main course or 4 as tapas

Ingredients:

Plum Tomatoes, Onions, Water, Prunes (11%), Tomato Puree, Olive Oil, Sea Salt, Garlic, Paprika, Cumin, Cinnamon, Parsley, Nutmeg, Ginger, Cracked Black Pepper.

Jar size: 350g
Pack size: 12 x 350g
Storage: once open refrigerate and consume within 3 days.

Nutrition


Typical values per 100g
Energy 273KJ
Energy 65kcal
Fat 1.3g
Saturates 0g
Carbohydrates 11.3g
Sugars 6.6g
Protein 1.3g
Salt 0.56g

“Use as a cooking sauce or pour over to create these simple dishes”

Lamb Tagine: Serves 2 as a main course

1 x 350g Leon’s Prune Tagine Sauce
400g lamb shoulder
1 tbsp olive oil
sprinkle of salt (optional)
good grind of black pepper

  • Cut the lamb into small pieces
  • Heat the olive oil in an ovenproof dish and sear the lamb for about 3 minutes
  • Add the salt and pepper and stir
  • Add the sauce and place in a pre-heated oven for 1 hour or until the lamb is tender
  • Serve with couscous

Lamb Meatballs: Serves 2 as a main course

1 x 350g Leon’s Prune Tagine Sauce
250g lean lamb mince
100g natural breadcrumbs
1 free range egg
1 tsp dried mint
sprinkle of salt (optional)
good grind of black pepper

  • Mix everything apart from the sauce in a large mixing bowl until all the ingredients are well blended
  • Take a pinch of the mix (approx. 14g) and roll into small balls on the palm of your hands. Set aside
  • Pour the sauce into a large shallow saucepan. Slowly bring to the boil. You can add a small amount of lamb stock (optional)
  • Drop the meatballs into the sauce one by one. Do not stir, but shake the pan to ensure that they don’t stick
  • Cover the pan and simmer for approx. 20 minutes
  • Serve with sauté potatoes or on a bed of rice or couscous

Duck Breast: Serves 2 as a main course

1 x 350g Leon’s Prune Tagine Sauce
2 medium duck breasts
sprinkle of sea salt (optional)

  • Score the fat with a sharp knife
  • Sprinkle the salt evenly over the fat
  • Grill or oven bake the duck until the skin is crispy
  • Pour the sauce into a saucepan and slowly bring to the boil
  • Slice the cooked duck into equal oval shapes and fan on a plate
  • Pour the sauce over the sliced duck
  • Serve with new or sauté potatoes and vegetables

Venison Sausage Casserole with Lentils: Serves 2 as a main course

1 x 350g Leon’s Prune Tagine Sauce
4 to 6 venison sausages
250g dry lentils

  • Rinse the lentils with fresh water and place in a large saucepan. Add water to cover plus 3 inches. Bring to the boil and cook until tender
  • Pierce the sausages and pan sear in a little oil until slightly brown
  • Place the sausages in an ovenproof dish. Pour over the sauce and add the lentils. Cover and cook in a hot oven for 20 minutes
  • Serve with sauté potatoes and vegetables