- 2 tbsp Oil
- 1 Large onion, finely chopped
- 2 Garlic cloves, finely chopped
- 1 tbsp Ras-el-hanout
- 1 tsp Ground coriander
- 600g Lamb leg, diced into 2cm pieces, excess fat trimmed
- 200g Butternut squash, diced
- 200g Soft dried apricots
- 400g Can chopped tomatoes
- 500ml Lamb or beef stock
- Zest of 1 lemon
- Small bunch coriander
- Couscous and natural yogurt, to serve
STEP 1
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.
STEP 2
Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
STEP 3
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.
STEP 4
After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
STEP 5
Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.
Products used to make this recipe
Swan Retro 5 Piece Pan Set
Comprising 16cm, 18cm and 20cm saucepans and 20cm and 28cm frying pans, this 5-piece pan set lets you easily create a variety of dishes for one person or the whole…
View Product
Swan 3.5L Retro Slow Cooker
Benefiting from three settings, low, high and automatic, the Swan Retro 3.5L slow cooker has a removable ivory colour ceramic pot, which can be taken straight to the table for…
View Product
Submit a review