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Lamb Tagine

Name: Lamb Tagine
Ingredients: 2 tblsp Olive Oil; 1 finely sliced Onion; 2 chopped Carrots; 500 g Lamb Leg; 2 cloves minced Garlic; 0.5 tsp Cumin; 0.5 tsp Ginger; 0.25 tsp Saffron; 1 tsp Cinnamon; 1 tblsp Honey; 100 g Apricot; 1 Vegetable Stock Cube; 1 medium chopped Butternut Squash; Steamed Couscous; Chopped Parsley

Moroccan lamb dish from TheMealDB, the open recipe collection. Originally published by bbcgoodfood.com.

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Ingredients

2 tblsp Olive Oil
1 finely sliced Onion
2 chopped Carrots
500 g Lamb Leg
2 cloves minced Garlic
0.5 tsp Cumin
0.5 tsp Ginger
0.25 tsp Saffron
1 tsp Cinnamon
1 tblsp Honey
100 g Apricot
1 Vegetable Stock Cube
1 medium chopped Butternut Squash
Steamed Couscous
Chopped Parsley

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.

Lamb Tagine

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Ingredients

Method

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