Lamb & Apricot Tagine Recipe

This Moroccan classic is a simple and tasty dish best served with some nice pita and chickpea dip or some refreshing couscous salad. The Tagine must be slow cooked to allow the air to properly mix all the delicious flavours, so patience is key. If you don’t have a traditional Moroccan clay or ceramic pot to make the dish in. Not to worry any casserole dish should do! It is a perfect recipe for this week’s special offer on free range grass fed diced lamb. This recipe serves 4 people and despite a long cook time is a an easy one to prep. Enjoy!

INGREDIENTS 

600g Diced lamb leg

2 tbsp Oil 

1 large Onion, finely chopped 

2 Garlic cloves, finely chopped

1 tbsp ras-el-hanout

1 tsp ground coriander

200g butternut squash 

200g soft dried tomato

400g can chopped tomato

500ml lamb or beef stock

Zest 1 lemon

Small bunch coriander

Couscous and natural yogurt

METHOD 

1.    Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.

2.    Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.

3.    Check the seasoning. Sprinkle over the zest and coriander and serve in warm bowls with couscous and yogurt.

Recipe originally found at: https://www.bbcgoodfood.com/recipes/lamb-squash-apricot-tagine