A fragrant Moroccan lamb tagine — lamb slow-braised with warm spices, sweet apricots, honey and butternut squash. Rich, aromatic and lovely over couscous.
- 2 tblsp Olive Oil
- 1 finely sliced Onion
- 2 chopped Carrots
- 500g Lamb Leg
- 2 cloves minced Garlic
- ½ tsp Cumin
- ½ tsp Ginger
- ¼ tsp Saffron
- 1 tsp Cinnamon
- 1 tblsp Honey
- 100g Apricot
- 1 Vegetable Stock Cube
- 1 medium chopped Butternut Squash
- Steamed Couscous
- Chopped Parsley
Video
Preparation
- Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3–4 minutes until softened.
- Add the diced lamb and brown all over, then stir in the garlic and all the spices and cook for a few minutes 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. Stir well, bring to the boil, then reduce to a simmer, cover, and cook for 1 hour.
- Remove the lid and cook for a further 30 minutes, then stir in the squash. Cook for 20–30 minutes more until the squash is soft and the lamb tender. Serve with rice or couscous, sprinkled with parsley and pine nuts if using.
