Ingredients for - Lamb, squash & apricot tagine
4.
1 tbsp ras-el-hanout
6.
600g lamb leg, diced into 2cm pieces, excess fat trimmed
7.
200g butternut squash, diced
8.
200g soft dried apricot
10.
500ml lamb or beef stock
12.
small bunch coriander
13.
couscous and natural yogurt, to serve
How to cook deliciously - Lamb, squash & apricot tagine
1 . Stage
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.
2 . Stage
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.
3 . Stage
Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.
Recipe information
Cooking:
10 min.
Servings per container:
4
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