Lamb Tagine

Name: Lamb Tagine
Prep time: 25 min
Cook time: 43 min
Total time: 68 min
Yield: 6 servings
Ingredients: 2 tblsp Olive Oil; 1 finely sliced Onion; 2 chopped Carrots; 500 g Lamb Leg; 2 cloves minced Garlic; ½ tsp Cumin; ½ tsp Ginger; ¼ tsp Saffron; 1 tsp Cinnamon; 1 tblsp Honey; 100 g Apricot; 1 Vegetable Stock Cube; 1 medium chopped Butternut Squash; 1 Steamed Couscous; 1 Chopped Parsley

68 min · Serves 6 · By TheMealDB Import

High Protein
Moroccan
Lamb
Dinner

Moroccan, Lamb

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

2 tblspOlive Oil
1 finely slicedOnion
2 choppedCarrots
500 gLamb Leg
2 cloves mincedGarlic
½ tspCumin
½ tspGinger
¼ tspSaffron
1 tspCinnamon
1 tblspHoney
100 gApricot
1 Vegetable Stock Cube
1 medium choppedButternut Squash
1 SteamedCouscous
1 ChoppedParsley

Method

Prep 25 min · Cook 43 min

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