Lamb Tagine

Method6 steps · about 2 hr 20 min

1. 1

   Step 1: Peel and finely dice the onion (1) and both carrots (2). Heat all the olive oil (2 tbsp) in a heavy-based pan, add all the prepared onion and carrot and cook for three to four minutes until softened.

   Soften finely diced onion and carrots · 4 minUses 2 tbsp olive oil · 1 onion, finely diced in step 1 · 2 carrots, finely diced in step 1; about 150 g together

2. 2

   Step 2: Trim and dice all the raw boneless lamb leg (500 g); peel and crush both large garlic cloves (2 large). Add all the diced lamb to the softened vegetable base and brown it on all sides. Stir in all the crushed garlic, ground cumin (½ tsp), ground ginger (½ tsp), saffron strands (¼ tsp) and ground cinnamon (1 tsp), then cook for a few minutes more until fragrant.

   Uses All actual softened vegetables and oil · 500 g raw boneless leg of lamb, diced in step 2 · 2 large garlic cloves, crushed in step 2 · ½ tsp ground cumin · ½ tsp ground ginger · ¼ tsp saffron strands · 1 tsp ground cinnamon

3. 3

   Step 3: Quarter all the soft dried apricots (100 g). Add them and all the honey (1 tbsp) to the actual browned lamb pot, crumble in the low-salt stock cube and pour over roughly 500 ml boiling water, using enough to cover the meat. Stir well and bring to a boil.

   Uses All actual browned spiced lamb pot · 1 tbsp clear honey · 100 g soft dried apricots, quartered in step 3 · 1 low-salt vegetable stock cube · Boiling water to cover lamb, approximately 500 ml depending on the pan

4. 4

   Step 4: Reduce to a gentle simmer, cover with the lid and cook the complete tagine for one hour.

   First covered lamb tagine simmer · 60 minUses The complete assembled tagine

5. 5

   Step 5: Peel and deseed the small butternut squash (1 small) and cut its flesh into one-centimetre dice. Remove the tagine lid and simmer the actual lamb pot uncovered for thirty minutes before adding the squash. Stir in all the prepared squash, then simmer for a further twenty to thirty minutes until the squash is soft and the lamb is tender.

   Uncovered tagine 30 min, then squash 20–30 min · 60 minUses All the actual simmered tagine · 1 small butternut squash, peeled, deseeded and cut into 1 cm dice in step 5

6. 6

   Step 6: Wash and chop the optional fresh parsley. Warm the optional prepared steamed couscous if using. Serve the actual finished tagine as four family portions, or divide into six smaller family portions or six to eight toddler portions as needed. Serve couscous alongside and scatter the prepared parsley and already toasted pine nuts over only if wanted.

   Uses All finished lamb-squash tagine · Prepared steamed couscous for optional serving, as desired · Fresh parsley for optional garnish, washed and chopped in step 6 · Toasted pine nuts for optional garnish, as desired