Lamb, apricot & squash tagine
A traditional North African dish named after the clay pot in which it’s cooked. This aromatic and hearty tagine combines succulent lamb, sweet dried apricots, tender squash, and a blend of fragrant Moroccan tagine spices to create a truly delicious experience. The slow-cooked process allows the ingredients to meld together, infusing every bite with a burst of flavour.
Ingredients
- 500g lamb shoulder, diced into bite-sized pieces
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 2 tsp Greenfields Moroccan tagine spice blend
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground turmeric
- 400g butternut squash, peeled and cut into chunks
- 150g dried apricots, halved
- 400g canned chopped tomatoes
- 300ml lamb or vegetable stock
- Zest of 1 lemon
- 2 tbsp freshly chopped coriander
- Salt and pepper to taste
- Cooked couscous or fluffy white rice, to serve
Method
- In a large tagine or a heavy-based, deep saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become soft and translucent.
- Stir in the minced garlic and Moroccan tagine spice blend, ground cumin, ground cinnamon, ground ginger, and ground turmeric. Cook for another minute until the spices release their fragrance.
- Add the diced lamb pieces to the tagine, and brown them on all sides, allowing the meat to seal in the flavors.
- Once the lamb is browned, pour in the canned chopped tomatoes and lamb (or vegetable) stock. Give it a good stir and bring the mixture to a gentle simmer. Cover the tagine with its lid (or use a tight-fitting lid if using a saucepan).
- Let the tagine simmer over low heat for approximately 1 hour, allowing the lamb to become tender and infused with the aromatic spices.
- After an hour, add the chunks of butternut squash and the halved dried apricots to the tagine. Stir everything together, making sure the ingredients are well-distributed.
- Continue to simmer the tagine for an additional 30-40 minutes or until the squash is tender and the lamb is fork-tender.
- Season the tagine with salt and pepper to taste. Sprinkle the lemon zest and freshly chopped coriander (cilantro) over the top for a burst of freshness.
- Serve the Lamb, Apricot, and Squash Tagine over cooked couscous or fluffy white rice, allowing the rich sauce to soak into the grains.
Nutritionals
nutrition info
Cooking times
- Prep Time: 20 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 20 minutes