Lamb Tagine
Ingredients
| Ingredients | Measure |
| 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 |
Instruction
- 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
