Tagine recipe for 4 people, takes only 40 mins; recipe has oil, onion, garlic clove, ras-el-hanout, ground coriander, lamb, butternut squash, dried apricot, chopped tomato, beef stock, lemon, coriander and natural yogurt.
Lamb, squash & apricot tagine
Course: Tagine
Servings
4
servings
Prep time
10 mins
Ingredients
- Oil: 2 tbsp oil
- Onion: 1 large onion, finely chopped
- Garlic Clove: 2 garlic cloves, finely chopped
- Ras El Hanout: 1 tbsp ras-el-hanout
- Ground Coriander: 1 tsp ground coriander
- Lamb: 600g lamb leg, diced into 2cm pieces, excess fat trimmed
- Butternut Squash: 200g butternut squash, diced
- Dried Apricot: 200g soft dried apricot
- Chopped Tomato: 400g can chopped tomato
- Beef Stock: 500ml lamb or beef stock
- Lemon: zest 1 lemon
- Coriander: small bunch coriander
- Natural Yogurt: couscous and natural yogurt, to serve
Directions
- 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.
- 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.
- Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.
