Name: Lamb Tagine
Yield: 4 servings
Cuisine: Moroccan
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

Lamb

4 servings

687 cal/serving

Instructions

Step 1

Heat olive oil in a heavy-based pan and add onion and carrots; cook until softened

Olive OilOnionCarrots

Step 2

Add the diced lamb and brown all over

Lamb Leg

Step 3

Stir in garlic, cumin, ginger, saffron and cinnamon and cook until aromatic

GarlicCuminGingerSaffronCinnamon

Step 4

Add honey and apricots, crumble in the stock cube and add boiling water to cover; stir and bring to the boil

HoneyApricotVegetable Stock Cube

Step 5

Reduce to a simmer, cover and cook for 1 hour

Step 6

Remove the lid and cook uncovered for 30 minutes

Step 7

Stir in the butternut squash

Butternut Squash

Step 8

Cook until the squash is soft and the lamb is tender (about 20–30 minutes)

Step 9

Serve alongside couscous and sprinkle with parsley

CouscousParsley