Lamb Tagine

• Olive Oil2 tblsp
• Onion1 finely sliced
• Carrots2 chopped
• Lamb Leg1 lb
• Garlic2 cloves minced
• Cumin½ tsp
• Ginger½ tsp
• Saffron¼ tsp
• Cinnamon1 tsp
• Honey1 tblsp
• Apricot3½ oz
• Vegetable Stock Cube1
• Butternut Squash1 medium chopped
• CouscousSteamed
• ParsleyChopped

Instructions

1. 1

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

2. 2

   Cook for 3- 4 mins until softened.

3. 3

   Add the diced lamb and brown all over.

4. 4

   Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.

5. 5

   Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat.

6. 6

   Give it a good stir and bring to the boil.

7. 7

   Turn down to a simmer, put the lid on and cook for 1 hour.

8. 8

   Remove the lid and cook for a further 30 mins, then stir in the squash.

9. 9

   Cook for 20 – 30 mins more until the squash is soft and the lamb is tender.

10. 10

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