4-6
Moroccan
Lamb Tagine
Allergens: Gluten
Moroccan lamb slow-cooked with carrots and warm spices, the iconic clay-pot braise.
Ingredients
- Olive oil 2 tbsp
- Stock cubes 1
- Ground cumin 0.5 tsp
- Honey 1 tbsp
- Apricots 100 g
- Fresh parsley
- Butternut squash 1 medium
- Carrot 2
- Fresh ginger 0.5 tsp
- Garlic 2 clove
- Onion 1
- Leg of lamb 500 g
- Cinnamon 1 tsp
- Couscous
- Saffron 0.25 tsp
Method
- Heat the olive oil in a heavy-based pan and add the onion and carrot.
- Cook for 3- 4 mins until softened.
- Add the diced lamb and brown all over.
- Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
- Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat.
- Give it a good stir and bring to the boil.
- Turn down to a simmer, put the lid on and cook for 1 hour.
- Remove the lid and cook for a further 30 mins, then stir in the squash.
- Cook for 20 – 30 mins more until the squash is soft and the lamb is tender.
- Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.