Slow cooked Moroccan lamb, squash & apricot tagine

Ingredients

  • 2 tbsp oil
  • 1 finely chopped large onion
  • 2 finely chopped garlic cloves
  • 1 tbsp ras-el-hanout (available from most supermarkets)
  • 1 tsp ground coriander
  • 600g diced lamb
  • 200g diced butternut squash
  • 200g soft dried apricots
  • 400g can chopped tomatoes
  • 500ml lamb stock
  • zest 1 lemon
  • fresh coriander
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Method

Door: On

Temperature: approx 200c

This slow-cooked  dish packed with rich aromatic flavours  is a quick and easy recipe ideal for the winter months.

  • Heat the oil in an oven proof dish/tagine, add the onions and soften for approx 5 minutes
  • Add the spices and garlic and cook for a further 2 minutes, stirring continuously to prevent them burning
  • Coat the lamb in a little flour and add together with the tomatoes, apricots and squash to the dish. Season well and bring to the boil.
  • Put the lid on and transfer to your wood fired oven. After an hour or so remove lid, stir and return uncovered for a further 30 minutes to your oven.
  • Remove dish from the oven, add the fresh coriander and lemon zest.
  • Serve with couscous and plain yoghurt
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