There’s always room in my life for more tagine recipes. This was prompted by the arrival of a large squash.
INGREDIENTS:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tbsp ras-el-hanout
- 1 tsp ground coriander
- 600g diced lamb
- 1 small butternut squash, peeled and diced
- 200g soft dried apricots
- 1 tin chopped tomatoes
- 500ml stock
- zest of 1 lemon
- coriander leaves, chopped
- Salt and pepper
METHOD:
- Heat the oven to 200C.
- In a casserole dish, heat the oil and cook the onion for five minutes until it is softening. Add the garlic and the spices and cook for another minute or two, stirring so the mixture doesn’t catch.
- Add the lamb, squash and apricots to the dish, mix and pour over the tomatoes and stock. Season wtih salt and pepper, bring to a simmer, and then cover. Transfer to the oven.
- After one hour, take it out to check progress,and to give it a stir and to check the seasoning, adding salt and pepper to taste. If it is a bit too wet, take the lid off, and return to the oven for a further 30 minutes
- Before serving, add the lemon zest and check the seasoning.
Serve with rice and yoghurt, and a garnish of chopped coriander.