Lamb Tagine
A fragrant Moroccan lamb tagine with honey, apricots, and squash, simmered with warm spices and served with couscous or rice.
Pasos
- 1
Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook 3-4 minutes until softened.
- 2
Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few minutes more or until the aromas are released.
- 3
Add the honey and apricots, crumble in the stock cube and pour over roughly 500 ml boiling water or enough to cover the meat. Stir well and bring to a boil. Reduce to a simmer, cover and cook for 60 minutes.
- 4
Remove the lid and cook for a further 30 minutes, then stir in the squash. Cook for 20-30 minutes more until the squash is soft and the lamb is tender.
- 5
Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.
