Name: Lamb Tagine
Total time: 50 min
Yield: 4
Cuisine: Marocaine
Ingredients: 2 tblsp Huile d'olive; 1 finely sliced Oignon; 2 chopped Carrots; 500g Agneau Leg; 2 cloves minced Ail; ½ tsp Cumin; ½ tsp Ginger; ¼ tsp Saffron; 1 tsp Cinnamon; 1 tblsp Honey; 100g Apricot; 1 Vegetable Stock Cube; 1 medium chopped Butternut Squash; Steamed Couscous; Chopped Persil

Instructions

1

Chauffer the Huile d'olive in a heavy-based pan and Ajouter the Oignon and Carotte
2

Cuire for 3- 4 mins until softened.
3

Ajouter the diced Agneau and brown all over
4

Remuer in the Ail and all the spices and Cuire for a few mins more or until the aromas are released.
5

Ajouter the honey and apricots, crumble in the stock cube and Verser over roughly 500ml boiling water or enough to Couvrir the meat
6

Give it a good Remuer and bring to the Bouillir
7

Turn down to a Mijoter, put the lid on and Cuire for 1 hour.
8

Retirer the lid and Cuire for a further 30 mins, then Remuer in the squash
9

Cuire for 20 – 30 mins more until the squash is soft and the Agneau is tender
10

Servir alongside Riz or couscous and sprinkle with Persil and pine nuts, if using.

Lamb Tagine

Ingrédients

Instructions

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