Lamb Tagine
Ingredients
- Olive Oil - 2 tblsp
- Onion - 1 finely sliced
- Carrots - 2 chopped
- Lamb Leg - 500g
- Garlic - 2 cloves minced
- Cumin - ½ tsp
- Ginger - ½ tsp
- Saffron - ¼ tsp
- Cinnamon - 1 tsp
- Honey - 1 tblsp
- Apricot - 100g
- Vegetable Stock Cube - 1
- Butternut Squash - 1 medium chopped
- Couscous - Steamed
- Parsley - Chopped
Instructions
- Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
- 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.
- 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.
- 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.
Source: https://www.bbcgoodfood.com/recipes/2303638/family-meals-easy-lamb-tagine-
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