Lamb Tagine
This recipe was created by AI, some information may not be accurate.
- Servings
- 4
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Ingredients
- 2 tblsp Olive Oil
- 1 finely sliced Onion
- 2 chopped Carrots
- 500 g Lamb Leg
- 2 cloves minced Garlic
- 1 ½ tsp Cumin
- 1 ½ tsp Ginger
- 1 ¼ tsp Saffron
- 1 tsp Cinnamon
- 1 tblsp Honey
- 100 g Apricot
- 1 pc Vegetable Stock Cube
- 1 medium chopped Butternut Squash
- 1 Steamed Couscous
- 1 Chopped Parsley
Steps
- 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 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.