Dinner

Lamb Tagine

Name: Lamb Tagine
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1 onion, finely sliced; 2 carrots, chopped; 500g lamb leg, diced; 2 cloves garlic, minced; ½ tsp cumin; ½ tsp ginger; ¼ tsp saffron; 1 tsp cinnamon; 1 tbsp honey; 100g apricots; 1 vegetable stock cube, crumbled; 1 medium medium butternut squash, chopped; couscous, steamed, Steamed; parsley, chopped, Chopped; water, boiling, roughly 500ml

A warmly spiced Moroccan-style lamb tagine with apricots, honey, butternut squash, and couscous.

2 hr 20 min
610 kcal
Moroccan
Stew

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Ingredients

For 4 servings

Steps

Step 1:
Heat the olive oil in a heavy-based pan and add the onion and carrot.
Step 2:
Cook for 3–4 minutes until softened.
3–4 min
Step 3:
Add the diced lamb and brown all over.
Step 4:
Stir in the garlic and all the spices; cook for a few minutes more, until the aromas are released.
Step 5:
Add the honey and apricots, and crumble in the stock cube.
Step 6:
Pour over roughly 500ml boiling water, or enough to cover the meat.
Step 7:
Give it a good stir and bring to the boil.
Step 8:
Turn down to a simmer, cover with a lid, and cook for 1 hour.
1 h
Step 9:
Remove the lid and cook for a further 30 minutes.
30 min
Step 10:
Stir in the squash.
Step 11:
Cook for 20–30 minutes more, until the squash is soft and the lamb is tender.
20–30 min
Step 12:
Serve alongside rice or couscous.
Step 13:
Sprinkle with parsley and pine nuts, if using.