LAMB, SQUASH & APRICOT TAGINE

Lamb, squash & apricot tagine image

A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices

Provided by Good Food team

Time 1h50m

Number Of Ingredients 13

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Ingredients

2 tbsp oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp ras-el-hanout
1 tsp ground coriander
600g lamb leg, diced into 2cm pieces, excess fat trimmed
200g butternut squash, diced
200g soft dried apricot
400g can chopped tomato
500ml lamb or beef stock
zest 1 lemon
small bunch coriander
couscous and natural yogurt, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.

Nutrition Facts : Calories 451 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium