Easy lamb tagine
Sweet juicy apricots and tender butternut squash are a winner with kids and make for a delicious Middle Eastern family meal for toddlers through to teens and beyond
Yield: 4 people
Materials
- 2 tbsp olive oil
- 1 onion finely diced
- 150 gr carrots finely diced
- 500 gr diced leg of lamb
- 2 fat cloves garlic crushed
- 0.5 tsp jinten / cumin
- 0.5 tsp ground ginger
- 0.25 tsp saffron stands
- 1 tsp ground cinnamon
- 1 tbsp honey
- 100 gr soft dried apricot quartered
- 1 low-salt vegetable stock cube
- 1 small pumpkin 1cm diced
- rice to serve
- chopped parsley to serve
- roasted pinenuts to serve
- 500 ml water boiling
Instructions
- 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 pumpkin. Cook for 20 – 30 mins more until the pumpkin is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.