Lamb Tagine
This Moroccan-inspired Lamb Tagine smells absolutely delightful as it's cooking – the combination of aromatic spices will fill your kitchen, and you won’t be able to wait to tuck in.
- Recipe serves6
- Preparation Time20 min
- Cooking Time150 min
Ingredients
- 2tbsps vegetable oil
- 900g diced lamb
- 2 onions, roughly chopped
- 3 cloves of garlic, minced
- 2tsps ground cinnamon
- 2tsps ground cumin
- 1tsp ground turmeric
- 1tbsp sweet paprika
- ½tsp chilli powder
- 120g dried apricots, halved
- 500g diced butternut squash
- 550ml water
- 1 Knorr Lamb Stock Cube
- 2 x 400g cans chopped tomatoes
- A handful of coriander, chopped
Method
- Heat oven to 160°C, 150°C fan, or Gas Mark 3.
- Heat half the oil and fry the lamb in batches until it’s brown all over. Once all the meat is brown, reserve it in a separate bowl.
- Heat the rest of the oil and fry the onions for 2 minutes until they begin to soften. Add the garlic, cinnamon, cumin, turmeric and the paprika and chilli and fry the spices for a few minutes.
- Place the lamb back in the pan, and add the apricots and the butternut squash. Pour the chopped tomatoes, water and the lamb stock cube into the pan and increase the heat, bringing the contents to the boil.
- Then cover the dish with a lid and place in the oven for 2–2.5 hours or until the lamb is tender.
- Scatter the chopped coriander as a garnish when you serve.
