Lamb Tagine

Serves 4

A tagine is a traditional North African pot commonly used in Algerian and Moroccan cooking. It is used for slow cooked stew, often made with lamb. Lamb is very popular in Moroccan cooking and is perfect to cook in a tagine. Slow cooking makes the lamb extremely tender, the lamb falls apart and melts in your mouth.

Moroccan food is wonderfully fragrant, the aromatic smells and flavours are what makes Moroccan food so distinctive and also perfect for a romantic meal for two. Serve with couscous and a fresh salad for a wonderful meal.

Ingredients

• 50g sun dried apricots, soaked in water and covered
• 2tbsp olive oil
• 1tsp ginger
• 700g of lamb leg diced
• 1 large onion finely chopped
• 2 garlic cloves crushed
• 1tsp ground cumin
• 1tsp ground coriander
• 1tsp ground cinnamon
• 400g can tomatoes chopped
• 400ml lamb stock
• 1tbsp clear honey
• Salt to taste
• 3tbsp ground almonds
• 3 courgettes
• 1 butternut squash

Method

1. Combine the spices, one garlic clove and ginger.
2. Rub the mixture all over the lamb; leave to marinade in the refrigerator for at least 1 hour, but over night is best.
3. Preheat the oven to 180°C.
4. In the oven heat 2tbsp of the olive oil in a casserole dish or a tagine, then cook the lamb in the dish until brown.
5. Add more oil, the onion and garlic then cook gently until onions are soft.
6. Add the canned tomatoes, apricot and stock. Stir in the honey, salt and ground almonds. Simmer, cover and cook in the oven for 1 hour.
7. Add the squash and courgette, cook for another 45 minutes.
8. Season to taste and serve with couscous.