FRUITY LAMB TAGINE
PREP 15mins COOK 1: 30hrs SERVES 4
• 2 tbsps olive oil • 500g lean diced lamb • 1 large onion, roughly chopped • 2 large carrots, quartered lengthways and cut
into chunks • 2 garlic cloves, finely chopped • 2 tbsps ras-el-hanout spice mix • 400g can chopped tomato • 400g can chickpea, rinsed and drained • 200g dried apricot • 600ml chicken stock To serve • 120g pack pomegranate seeds • 2 large handfuls coriander, roughly chopped
1 Heat oven to 180°C/160°C fan/gas 4. 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 2-3mins until golden. Add the garlic and cook for 1min 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 1hr. 2 If the lamb is still a little tough, give it 20mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve with pomegranate and herbs, and couscous or rice alongside.