- 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 apricot
- 400g can chopped tomato
- 500ml lamb or beef stock
- zest 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. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
- STEP 2
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. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
- STEP 3
Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.
Recipe from Good Food magazine, August 2012