Name: Lamb Tagine
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

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

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.