From the shelf

Lamb Tagine

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

Moroccan · Lamb · 15 ingredients · 4 steps

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What you need

Ingredients

Olive Oil2 tbsp
Onion1, finely sliced
Carrots2, chopped
Lamb Leg500 g
Garlic2 cloves, minced
Cumin½ tsp
Ginger½ tsp
Saffron¼ tsp
Cinnamon1 tsp
Honey1 tbsp
Apricot100 g
Vegetable Stock Cube1
Butternut Squash1, medium chopped
CouscousSteamed
ParsleyChopped

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How it goes

Method

0 of 4 done

Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
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.
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.
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.

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