Lamb • Moroccan

Lamb Tagine

Name: Lamb Tagine
Cuisine: Moroccan
Ingredients: 2 tblsp Olive Oil; 1 finely sliced Onion; 2 chopped Carrots; 500g Lamb Leg; 2 cloves minced Garlic; ½ tsp Cumin; ½ tsp Ginger; ¼ tsp Saffron; 1 tsp Cinnamon; 1 tblsp Honey; 100g Apricot; 1 Vegetable Stock Cube; 1 medium chopped Butternut Squash; Steamed Couscous; Chopped Parsley

Ingredients

tblsp Olive Oil2
finely sliced Onion1
chopped Carrots2
Lamb Leg500g
cloves minced Garlic2
Cumin½ tsp
Ginger½ tsp
Saffron¼ tsp
Cinnamon1 tsp
tblsp Honey1
Apricot100g
Vegetable Stock Cube1
medium chopped Butternut Squash1
CouscousSteamed
ParsleyChopped

Steps

Prepare

🥄Heat the olive oil in a heavy-based pan and add the onion and carrot.

Cook

🔥Cook for 3- 4 mins until softened.

Steps

🧂Add the diced lamb and brown all over.

Cook

🍳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

🫇Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.

Source: Original recipe