Lamb Tagine
A fragrant Moroccan-style lamb tagine with tender braised lamb, sweet apricots and squash in a spiced honey sauce—perfect served with couscous and fresh parsley.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 2 tbsp olive oil
- 1 pcs onion
- 2 pcs carrots
- 500 g lamb leg, diced
- 2 cloves garlic, minced
- 0.5 tsp cumin
- 0.5 tsp ginger
- 0.25 tsp saffron
- 1 tsp cinnamon
- 1 tbsp honey
- 100 g dried apricots
- 1 pcs vegetable stock cube
- 1 pcs butternut squash, chopped
- couscous, steamed (to serve)
- parsley, chopped (to serve)
- pine nuts (optional)
Directions
- Heat the olive oil in a heavy-based pan and add the onion and carrot and cook for 3 to 4 minutes until softened.
- Add the diced lamb and brown all over.
- Stir in the garlic and all the spices and cook for a few minutes until aromatic.
- Add the honey and apricots, crumble in the stock cube and pour over about 500 ml boiling water or enough to cover the meat, 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 minutes, then stir in the squash.
- Cook for 20 to 30 minutes 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.