Tagine recipe for a family of 4 - 6 or makes 6-8 toddler meals people, takes only 10 mins; recipe has olive oil, onion, carrot, leg of lamb, garlic, cumin, ground ginger, saffron, ground cinnamon, clear honey, dried apricot, vegetable stock, butternut squash, couscous and parsley.
Family meals: Easy lamb tagine
Course: Tagine
Servings
a family of 4 - 6 or makes 6-8 toddler meals
servings
Prep time
10 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Onion: 1 onion, finely diced
- Carrot: 2 carrots, finely diced (about 150g)
- Leg Of Lamb: 500g diced leg of lamb
- Garlic: 2 fat cloves garlic, crushed
- Cumin: 1/2 tsp cumin
- Ground Ginger: 1/2 tsp ground ginger
- Saffron: 1/4 tsp saffron strands
- Ground Cinnamon: 1 tsp ground cinnamon
- Clear Honey: 1 tbsp clear honey
- Dried Apricot: 100g soft dried apricot, quartered
- Vegetable Stock: 1 low-salt vegetable stock cube
- Butternut Squash: 1 small butternut squash, peeled, seeds removed and cut into 1cm dice
- Couscous: steamed couscous or rice, to serve
- Parsley: chopped parsley and toasted pine nuts, to serve (optional)
Directions
- Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
- Add the diced lamb and brown all over. 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 alongside rice or couscous and sprinkle with parsley and pine nuts, if using.
