Lamb Tagine

Lamb · Moroccan classic.

Ingredients

• 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

Method

1. Heat the pan — Heat the olive oil in a heavy-based pan and add the onion and carrot.
2. Add ingredients — Cook for 3- 4 mins until softened. Add the diced lamb and brown all over.
3. Stir — Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
4. Bring to a boil — Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat.
5. Bring to a boil — Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
6. Stir — Remove the lid and cook for a further 30 mins, then stir in the squash.
7. Continue cooking — Cook for 20 – 30 mins more until the squash is soft and the lamb is tender.
8. Serve — Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.

More Morocco recipes

• Chicken Tagine
• Couscous with Vegetables
• Harira
• Chicken Pastilla
• Kefta Tagine
• Zaalouk