Lamb Tagine

Name: Lamb Tagine
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Olive Oil; 1 Onion, finely sliced; 2 Carrots, chopped; 500 grams Lamb Leg; 2 cloves Garlic, minced; ½ teaspoon Cumin; ½ teaspoon Ginger; ¼ teaspoon Saffron; 1 teaspoon Cinnamon; 1 tablespoon Honey; 100 grams Apricots; 1 Vegetable Stock Cube; 1 medium Butternut Squash, chopped; 1 Steamed Couscous; 1 Chopped Parsley

Experience the rich and aromatic flavors of Morocco with this delicious Lamb Tagine. Tender lamb, sweet apricots, and fragrant spices come together in a comforting dish that's perfect for sharing.

1h30mCook

15mPrep

MedDifficulty

0Forks

0Cooked

lambmoroccan

Ingredients

4

2 tablespoonsOlive Oil
1Onion, finely sliced
2Carrots, chopped
500 gramsLamb Leg
2 clovesGarlic, minced
½ teaspoonCumin
½ teaspoonGinger
¼ teaspoonSaffron
1 teaspoonCinnamon
1 tablespoonHoney
100 gramsApricots
1Vegetable Stock Cube
1 mediumButternut Squash, chopped
1Steamed Couscous
1Chopped Parsley

Instructions

Step 0 of 15 completed

1

Heat the olive oil in a heavy-based pan.

2

Add the onion and carrot to the pan.

3

Cook for 3-4 minutes until softened.

4

Add the diced lamb and brown it all over.

5

Stir in the minced garlic and all the spices.

6

Cook for a few more minutes until the aromas are released.

7

Add the honey and apricots.

8

Crumble in the vegetable stock cube.

9

Pour in roughly 500 ml of boiling water or enough to cover the meat.

10

Stir well and bring to a boil.

11

Reduce to a simmer, cover with a lid, and cook for 1 hour.

12

Remove the lid and cook for a further 30 minutes.

13

Stir in the chopped butternut squash.

14

Cook for an additional 20-30 minutes until the squash is soft and the lamb is tender.

15

Serve alongside rice or couscous and sprinkle with chopped parsley.

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Adapted from bbcgoodfood.com. Ingredients sourced from the original; description and instructions are original to Fork.