Family meals: Easy lamb tagine

Family meals: Easy lamb tagine

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(48 ratings)

Prep: 10 mins Cook: 2 hrs, 10 mins

Easy

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

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

Nutrition and extra info

  • Freezable

Nutrition: per serving (4)

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

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, finely diced (about 150g)
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 500g diced leg of lamb
  • 2 fat cloves garlic, crushed
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • ½ tsp cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp ground ginger
  • ¼ tsp saffron strands
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 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
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • chopped parsley and toasted pine nuts, to serve (optional)
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

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

  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.

  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.

  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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Comments, questions and tips

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allensarah1981
16th Jul, 2012
5.05
Loved this, cooking it again already!
cloud22
27th Jun, 2012
For someone who is on a strict low fat diet for medical reasons, change the lamb for chicken and use a little veg stock t for cooking the onion, carrot and meat. I used 750g of chicken thighs.
snicka
25th Jun, 2012
5.05
Everyone loved this dish - the lamb was very tender - as someone else said I needed to add more lamb than stated in the recipe. It worked well with prunes instead of apricots. Also not too sweet.
fjordmcinto
23rd Jun, 2012
Very nice, but only enough for 3... Good with lemon and garlic couscous, the sharpness of the lemon contrasted nicely with the tagine, which was pretty sweet. Only butternut squash I could get on the day was a super sweet variety. Would definitely make this again, nice and simple.
masha0712
22nd Jun, 2012
4.05
Very nice, meat was very tender and the pumpkin was cooked perfectly. Next time I would double the meat though, as I found there was not enough in comparison to the pumpkin. I also found that I needed to add a lot more water, but I just added more as I went along to make sure it didn't burn.

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