A Moroccan inspired stew flavoured with ras-el-hanout
This delicious lamb tagine is gently spiced and slow cooked in the oven until meltingly tender. Red meat has had a bit of a bad press recently but can be an important source of iron and vitamin B12, so we tend to eat it once or twice a week. I've used smaller portions of lamb here, boosted with plant based protein from the chickpeas and plenty of veg in the form of squash, tomatoes and onions.
We usually eat this with couscous, although flatbreads would also work well, and it won't surprise you to hear that I also like a green salad on the side.
Ingredients
400-500g boneless lamb shoulder, cut into cubes
2 onions, chopped
2 cloves garlic, chopped
1tbsp ras-el-hanout
1tsp ground cinammon
1tsp ground coriander
1 tin chopped tomatoes
500ml lamb or veg stock
300g butternut squash, cut into large cubes
200g dried apricots, any large ones halved
1 tin chickpeas, drained and rinsed
Zest of 1 lemon
1/2 bunch fresh coriander
Method
1. Heat the oven to 140C/120C fan/gas mark 2.
2. Heat 1tbsp olive oil in a flameproof casserole dish, then brown the lamb in batches, setting aside on a plate as it's done. You may need to add a little more oil as you go.
3. Add another tbsp olive oil if needed, then add the onion and cook for 5 mins or so until softened.
4. Add the garlic, ras-el-hanout, cinammon and ground coriander and cook for a couple mins more, stirring.
5. Return the lamb to the casserole, pour over the tomatoes and stock, season and mix it all well together. Turn up the heat and bring to the boil, then put the lid on and transfer to the oven. Cook for 1hr 30.
6. Now add the squash, apricots and chickpeas, stir the tagine well and return to the oven for 30 mins, then remove the lid and give it a final 30mins in the oven.
7. Check that the lamb is tender and the squash soft to the point of a knife - if not, it might need a little longer in the oven. Check and adjust the seasoning, then sprinkle over the lemon zest and coriander and serve.
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