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Lamb Tagine

Lamb Tagine

LambMoroccan

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

Instructions

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.

Video