Fruity lamb tagine

This is a nutritious tagine that’s ultra-easy to make. It’s loaded with spices that taste fantastic and also benefit health. Cumin is naturally rich in iron and research suggests that it may play a role in weight loss too.

SERVES 4

400g stewing lamb, diced 3tbsp olive oil 2 red onions, diced 1 yellow pepper, deseeded and diced 1 red pepper, deseeded and diced 2 garlic cloves, finely chopped 1tsp ground cumin 1tsp ground ginger 1tsp ground cinnamon 100g dried apricots, quartered 500ml chicken stock, or more as needed 1 x 400g can chopped tomatoes 1 small butternut squash, peeled, deseeded and cut into 1cm cubes Freshly ground black pepper TO SERVE Handful of pine nuts, toasted 100ml organic Greek yogurt

1 Preheat the oven to 180°C/ 160 fan°C/gas mark 4. Combine all the ingredients (except black pepper, pine nuts and yogurt) in a large casserole dish and cover with the lid. 2 Cook in the oven for 1½hr, removing the lid and stirring after 1hr. Check occasionally and add more stock during cooking, if required. 3 Remove from the oven and season to taste with freshly ground pepper. Serve sprinkled with the toasted pine nuts, and a dollop of Greek yogurt.