This slow-cooked, one-pot, Moroccan inspired tagine combines the flavours of lamb, squash and apricot along with a mix of spices to make a warming meal that will be a guaranteed crowd-pleaser.
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tbsp ras-el-hanout
- 1 tsp ground coriander
- 600g lamb leg, diced
- 1 butternut squash, diced
- 200g dried apricots
- 400g can of chickpeas
- 400g can of chopped tomatoes
- 500ml lamb or beef stock
- 1 lemon, zest only
- Small bunch of coriander
- 50g pomegranate seeds
- Couscous, to serve
- Preheat your oven to 200°c / 180°c Fan / Gas Mark 6. Heat the oil in a cast iron casserole dish and fry the onion for around 5 minutes until softened.
- Add in the garlic and spices, and cook for a further 2 minutes, stirring regularly to avoid the spices catching and burning.
- Tip in the lamb, squash and apricots and pour in the tomatoes, chickpeas and the stock. Season well and bring to the boil, then pop the lid on and transfer the pot to the oven.
- After 1 hour, give the tagine a stir and then return to the oven for a further 30 minutes.
- Remove from the oven and check for seasoning. Sprinkle over the lemon zest, pomegranate seeds and coriander, and serve in bowls with the couscous.
Lead image: martinturzak via Getty images.