TODAY’S RECIPE: Slow cooker lamb tagine

YOU can use apricots instead of dried cherries. SERVES 4.

Ingredients

900g lamb shoulder, neck or leg, cut into chunks

1 tbsp olive oil

1 onion, chopped

3 carrots, cut into chunks

2 tsp ras el hanout

1 tsp ground cumin 1 tbsp tomato puree 1 chicken or lamb stock cube or stock pot

1 sweet potato, cut into chunks 30g dried cherries ½ tsp honey ½ bunch coriander, chopped Couscous, to serve

Method

1 Fry the lamb in the oil in batches and tip it into the slow cooker. Fry the onion in the same pan for five minutes or until it softens a little. Add the carrots and spices, stir everything together, add the tomato puree, stock and 250ml water and swirl everything around the pan. Tip into the slow cooker. Add the sweet potato, dried cherries, honey and another 500ml water.

2 Cook on low for eight hours or high for four hours. Stir in the coriander and serve with couscous. Leave to cool before freezing.

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