- 2 tbsp oil
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, finely chopped
- 1 tbsp ras-el-hanout
- 1 tsp ground coriander
- 600g lamb leg, diced into 2cm pieces, excess fat trimmed
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 200g butternut squash, diced
- 200g soft dried apricot
- 400g can chopped tomato
- 500ml lamb or beef stock
- zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- small bunch coriander
- couscous and natural yogurt, to serve
Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.