Lamb Tagine

Ingredients

• 2 tbspolive oil
• 1onion, finely sliced
• 2carrots, chopped
• 500 glamb leg, diced
• 2 clovegarlic, minced
• 1/2 tspcumin, ground
• 1/2 tspginger, ground
• 1/4 tspsaffron
• 1 tspcinnamon, ground
• 1 tbsphoney
• 100 gdried apricots
• 1vegetable stock cube, crumbled into ~500ml boiling water
• 1butternut squash, medium, peeled and chopped
• couscous, steamed; to serve
• parsley, chopped; for garnish
• pine nuts, optional

Method

1. 1

   Heat the olive oil in a heavy-based pan. Add the onion and carrots and cook for 3 to 4 minutes until softened.

2. 2

   Add the diced lamb and brown on all sides. Stir in the garlic and all the spices and cook for a few minutes more until the aromas are released.

3. 3

   Add the honey, dried apricots and crumble in the stock cube. Pour over roughly 500ml boiling water or enough to cover the meat. Bring to the boil, then reduce to a simmer, cover and cook for 1 hour.

4. 4

   Remove the lid and cook uncovered for a further 30 minutes.

5. 5

   Stir in the butternut squash and cook for 20 to 30 minutes more until the squash is soft and the lamb is very tender.

6. 6

   Serve over steamed couscous or rice, sprinkled with parsley and toasted pine nuts if using.