Weeknight105min

Lamb Tagine

Name: Lamb Tagine
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Ingredients: 2.00 tablespoons Olive Oil; 1.00 pieces Onion; 2.00 pieces Carrots; 500.00 grams Lamb Leg; 2.00 cloves Garlic; 0.50 teaspoons Cumin; 0.50 teaspoons Ginger; 0.25 teaspoons Saffron; 1.00 teaspoons Cinnamon; 1.00 tablespoons Honey; 100.00 grams Apricot; 1.00 pieces Vegetable Stock Cube; 1.00 pieces Butternut Squash; 1.00 pieces Couscous; 1.00 Parsley

Lamb dish from Moroccan cuisine

Ásgeir Hólm

0 likes·0 saves

Contains:Dairy

Ingredients

Adjust servings

2 tbsp
olive oil
1
onion, sliced, finely
2
carrots, chopped
18 oz(500 g)
lamb leg
2 cloves
garlic, minced
½ tsp
cumin
½ tsp
ginger
¼ tsp
saffron
1 tsp
cinnamon
1 tbsp
honey
3½ oz(100 g)
apricot
1
vegetable stock cube
1
butternut squash, chopped
1
couscous
1
parsley, chopped

Instructions

0/4 done

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.