Lamb Tagine
A warming and aromatic Moroccan-inspired slow-cooked lamb stew, rich with spices, sweet apricots, and tender butternut squash. Perfect served over fluffy steamed couscous for a satisfying and flavourful meal.
Ingredients
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Lamb Legβ 500 g None
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Couscousβ 150 g π§ 214.3 ml π₯ 0.906 cup
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Olive Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
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Butternut Squashβ 450 g 1 pcs
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Carrotsβ 160 g π₯ 2 pcs
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Onionβ 150 g π§ 1 pcs
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Apricotβ 100 g 2.86 pcs
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Honeyβ 15 g π§ 10.7 ml π₯ 2β tsp
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Garlicβ 10 g π§ 2 pcs
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Cinnamonβ 2.5 g ΒΎ pcs
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Parsleyβ 15 g β pcs
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Cuminβ 1.2 g β pcs
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Gingerβ 1.2 g β pcs
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Saffronβ 0.62 g π§ 1.2 ml π₯ ΒΌ tsp
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Vegetable Stock Cubeβ 10 g π§ 9.9 ml π₯ 2 tsp
Total nutrition
1927 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 2 tablespoons of olive oil in a heavy-based pan over a medium heat. Add the finely sliced onion and chopped carrots and cook for 3β4 minutes until softened.
- Add the diced lamb and brown all over. Stir in the minced garlic, Β½ teaspoon cumin, Β½ teaspoon ginger, ΒΌ teaspoon saffron, and 1 teaspoon cinnamon. Cook for a few minutes more until the aromas are released.
- Add 1 tablespoon of honey and 100g of apricots, crumble in the stock cube, and pour over approximately 500ml of boiling water, or enough to cover the meat. Stir well and bring to the boil, then reduce to a gentle simmer. Cover with a lid and cook for 1 hour.
- Remove the lid and cook for a further 30 minutes, then stir in the chopped butternut squash. Continue cooking for 20β30 minutes until the squash is tender and the lamb is falling apart. Serve alongside steamed couscous and finish with a generous scattering of chopped parsley.
Source:
TheMealDB
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