Lamb, squash & apricot tagine

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• Frantic Flapjack

  30 September 2012

  Frantic Flapjack rated and commented on this recipe

  

  Easy to make. Smelled lovely and spicy when it was cooking and was well received.

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• JulesTheNorweegie

  25 October 2012

  JulesTheNorweegie rated and commented on this recipe

  

  I was in a hurry yesterday, and had some leftover lamb mince, some apricots and butternut squash, and found this recipe! I only used the right ingredients, not the same measurements. Because I used mince, the cooking time could be reduced, and I think I let it simmer for 40 minutes. I also used leek instead of onion, as I had some that had to be used. Will probably try and make the proper tagine one day - lovely combination of flavours! It was the first time I used apricots in cooking, but they sort of melted into the mixture, neat!

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• Sue

  04 November 2012

  Sue commented on this recipe

  Ate this at a friend's. Fantastic and easy to cook. Will definitely be making myself.

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• Mickey_nz

  08 March 2013

  Mickey_nz rated and commented on this recipe

  

  Powerful flavours, my husband said it was worthy to make for guests and kept going back for seconds and thirds. I had no premade ras-el-hanout so looked up the spice mixture from epicurious and put that in and it was awesome.

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• Elwyn

  30 March 2013

  Elwyn rated and commented on this recipe

  

  Couldn't find ras el hanout at my super, so used their 'Morrocan' spice (probably much the same?). It worked a treat. A really good one pot dish, & easy to make. It didn't have to cook for 90 mins - it was ready after about an hour. Highly recommended.

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• sprinkles

  20 May 2013

  sprinkles rated and commented on this recipe

  

  This was delicious but I was a bit heavy handed with the lemon zest before serving. I plan to make it again for a dinner party soon.

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Ingredients

• 2 tbsp oil
• 1 large onion , finely chopped
• 2 garlic cloves , finely chopped
• 1 tbsp ras-el-hanout
• 1 tsp ground coriander
• 600g lamb leg, diced into 2cm pieces, excess fat trimmed
• 200g butternut squash , diced
• 200g soft dried apricots
• 400g can chopped tomatoes
• 500ml lamb or beef stock
• zest 1 lemon
• small bunch coriander
• couscous and natural yogurt , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 1 hr 40 mins

Ingredients

• 2 tbsp oil
• 1 large onion , finely chopped
• 2 garlic cloves , finely chopped
• 1 tbsp ras-el-hanout
• 1 tsp ground coriander
• 600g lamb leg, diced into 2cm pieces, excess fat trimmed
• 200g butternut squash , diced
• 200g soft dried apricots
• 400g can chopped tomatoes
• 500ml lamb or beef stock
• zest 1 lemon
• small bunch coriander
• couscous and natural yogurt , to serve

PER SERVING

451 kcalories, protein 43g, carbohydrate 29g, fat 18 g, saturated fat 6g, fibre 7g, sugar 26g, salt 0.3 g

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