Lamb Tagine

Ingredients

• 30 mlOlive oil
• 110 gOnion
• 120 gCarrot
• 500 gLeg of lamb
• 6 gGarlic
• 1.2 gCumin
• 1.2 gGinger
• 0.2 gSaffron
• 2.3 gCinnamon
• 21.3 gHoney
• 100 gApricot
• 9 gBouillon cube
• 600 gButternut squash
• 500 mlWater
• 200 gCouscous
• 15 gParsley
• 30 gPine nut

Instructions

1. 1

   Preparation

   • Slice the onion. Peel and slice the carrots. Peel, seed and cube the butternut squash into ~2 cm pieces.
   • Mince the garlic. Halve the dried apricots if large. Roughly chop the parsley. Prepare couscous according to packet instructions.
2. 2

   Brown

   • Heat the olive oil in a heavy pan. Add onion and carrots and soften for 3–4 minutes.
   • Add diced lamb and brown all over.
3. 3

   Spice and add liquid

   • Stir in garlic and spices (cumin, ginger, saffron, cinnamon) and cook briefly until fragrant.
   • Add honey and apricots, crumble in the stock cube and pour in about 500 ml boiling water to cover the meat. Bring to a boil, then reduce to a simmer.
4. 4

   Simmer

   • Cover and simmer gently for about 60 minutes until the meat is almost tender.
   • Remove the lid and simmer 30 minutes more, then stir in the squash and cook 20–30 minutes until the squash is soft and the lamb tender.
5. 5

   Serve

   • Serve with couscous or rice.
   • Sprinkle with chopped parsley and toasted pine nuts, if using.