Name: Family meals: Easy lamb tagine
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Yield: Serves a family of 4-6 or makes 6-8 toddler meals
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1 onion finely diced; 2 carrots finely diced (about 150g); 500g diced leg of lamb; 2 fat cloves garlic crushed; ½ tsp cumin; ½ tsp ground ginger; ¼ tsp saffron strands; 1 tsp ground cinnamon; 1 tbsp clear honey; 100g soft dried apricot quartered; 1 low-salt vegetable stock cube; 1 small butternut squash peeled, seeds removed and cut into 1cm dice; steamed couscous or rice, to serve; chopped parsley and toasted pine nuts, to serve (optional)

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Family meals: Easy lamb tagine

Family meals: Easy lamb tagine

Caroline Hire – Food writer

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Serves a family of 4-6 or makes 6-8 toddler meals

Easy

Prep: 10 mins

Cook: 2 hrs and 10 mins

A star rating of 4.1 out of 5.55 ratingsRate

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Sweet juicy apricots and tender butternut squash are a winner with kids and make for a delicious Middle Eastern family meal for toddlers through to teens and beyond

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 onion

finely diced
2 carrots

finely diced (about 150g)
500g diced leg of lamb
2 fat cloves garlic

crushed
½ tsp cumin
½ tsp ground ginger
¼ tsp saffron

strands
1 tsp ground cinnamon
1 tbsp clear honey
100g soft dried apricot

quartered
1 low-salt vegetable stock

cube
1 small butternut squash

peeled, seeds removed and cut into 1cm dice
steamed couscous

or rice, to serve
chopped parsley

and toasted pine nuts, to serve (optional)

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Nutrition: per serving (4)

kcal413
fat21.7g
saturates7.5g
carbs27.3g
sugars22.4g
fibre6.4g
protein27.2g
salt1g

low

Method

step 1

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

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A star rating of 4.1 out of 5.55 ratings

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