Lamb Tagine
Instructions
- 1
Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
- 2
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.
- 3
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.
- 4
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.
Recipe from bbcgoodfood.com
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Ingredients (15)
- •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
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