This easy, one-pot lamb tagine is a vibrant blend of tender meat, sweet dried apricots, and warming spices—great for bringing a touch of exotic flavour to your weekly dinner rotation.
Ingredients
2 tsp olive oil
1 large onion, roughly chopped
500g lean diced lamb
2 large carrots, cut into chunks
2 garlic cloves, finely chopped
2 tbsp ras-el-hanout spice mix
400g can chopped tomato
400g can chickpea, rinsed and drained
200g dried apricot
600ml chicken stock
Spice Mix:
Ras el hanout is a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper.
Find it in larger supermarkets, or use a mix of the spices above.
Instructions
1. Heat oven to 180C/160C fan/gas 4.
2. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
3. If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot.
4. Can serve scattered with pomegranate and herbs, couscous or rice alongside.
Nutritional content: per serving
Calories: 514kcal
Fat: 18g
Carbs: 42g
Sugars: 31g
Protein: 38g
Salt: 1.44g
Source: BBC Good Food
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