Lamb, Squash & Apricot Tagine

A Moroccan mainstay, this slow-cooked casserole is flavoured with
coriander and ras-el-hanout spices

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Ingredients

• 2 tbsp oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp ras-el-hanout
• 1 tsp ground coriander
• 600g lamb leg, diced into 2cm pieces, excess fat trimmed
• 200g butternut squash, diced
• 200g soft dried apricot
• 400g can chopped tomato
• 500ml lamb or beef stock
• zest 1 lemon
• small bunch coriander
• couscous and natural yogurt, to serve

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Directions

1. 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 minutes more, stirring to prevent them catching and burning.

2. 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.

3. Check the seasoning. Sprinkle over the zest and coriander, and serve
   in warm bowls with couscous and yogurt.

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A recipe for ras-el-hanout, a Moroccan spice blend

Ingredients

 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander seeds 1/2 teaspoon cayenne 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 

Preparation

In a small bowl whisk together all ingredients until combined well.
Spice blend keeps in an airtight container at cool room temperature 1 month.

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The Original Recipe Is Published Here

bon appetit