Moroccan Lamb and Squash Tagine
Richly spiced diced lamb stewed gently with sweet dried apricots and butternut squash.
Ingredients
2 tbsp olive oil500ml
1 brown onion, finely sliced3 pack
2 carrots, chopped1kg
500g lamb leg, diced500g
2 garlic cloves, minced3 pack
½ tsp ground cumin40g
½ tsp ground ginger40g
¼ tsp saffron0.4g
1 tsp ground cinnamon40g
1 tbsp honey340g
100g dried apricots250g
1 vegetable stock cube10 pack
1 medium butternut squash, peeled and chopped1 unit
250g couscous (for serving)500g
handful chopped fresh parsley30g
Method
- Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
- Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
- Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
- Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 – 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £9.97 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£15.28 est. · serves 4