Moroccan · Lamb

Lamb Tagine

Name: Lamb Tagine
Cuisine: Moroccan
Ingredients: 2 tblsp Olive Oil; 1 finely sliced Onion; 2 chopped Carrots; 500g Lamb Leg; 2 cloves minced Garlic; ½ tsp Cumin; ½ tsp Ginger; ¼ tsp Saffron; 1 tsp Cinnamon; 1 tblsp Honey; 100g Apricot; 1 Vegetable Stock Cube; 1 medium chopped Butternut Squash; Steamed Couscous; Chopped Parsley

Servings

Ingredients

Olive Oil2 tblsp
Onion1 finely sliced
Carrots2 chopped
Lamb Leg500g
Garlic2 cloves minced
Cumin½ tsp
Ginger½ tsp
Saffron¼ tsp
Cinnamon1 tsp
Honey1 tblsp
Apricot100g
Vegetable Stock Cube1
Butternut Squash1 medium chopped
CouscousSteamed
ParsleyChopped

Original recipe serves about 4.

Method

1
Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
2
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.
3
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.
4
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.

Recipe source: TheMealDB