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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.

  • 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
  1. 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.
  2. 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.
  3. Add the diced lamb pieces to the tagine, and brown them on all sides, allowing the meat to seal in the flavors.
  4. 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).
  5. Let the tagine simmer over low heat for approximately 1 hour, allowing the lamb to become tender and infused with the aromatic spices.
  6. 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.
  7. Continue to simmer the tagine for an additional 30-40 minutes or until the squash is tender and the lamb is fork-tender.
  8. 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.
  9. Serve the Lamb, Apricot, and Squash Tagine over cooked couscous or fluffy white rice, allowing the rich sauce to soak into the grains.

nutrition info

  • Prep Time: 20 minutes
  • Cooking Time: 2 hours
  • Total Time: 2 hours 20 minutes

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