Name: Lamb and apricot tagine
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Moroccan
Ingredients: olive oil; 1 red onion halved and sliced; 600g lamb neck fillet cut into chunks; 1 tbsp tomato purée; 3 ripe tomatoes chopped; 10 soft dried apricots; 300g butternut squash cut into chunks; 1 small jar of chickpeas; 2 apricots stoned and cut into wedges; cooked giant couscous to serve; coriander to serve; small bunch of coriander finely chopped; 1 tsp hot smoked paprika; 1 tsp ground cumin; 2 tsp ground coriander; ½ tsp ground cinnamon; 1 lemon juiced; 2 garlic cloves crushed; small knob of ginger finely grated

A whole pot of lamb tagine, ready to serve

olive oil
1 red onion
halved and sliced
600g lamb neck fillet
cut into chunks
1 tbsp tomato purée
3 ripe tomatoes
chopped
10 soft dried apricots
300g butternut squash
cut into chunks
1 small jar of chickpeas
2 apricots
stoned and cut into wedges
cooked giant couscous
to serve
coriander
to serve

MARINADE

small bunch of coriander
finely chopped
1 tsp hot smoked paprika
1 tsp ground cumin
2 tsp ground coriander
½ tsp ground cinnamon
1 lemon
juiced
2 garlic cloves
crushed
small knob of ginger
finely grated

Method

step 1
Mix together the marinade ingredients, season and toss with the lamb. Cover and chill overnight or for at least 2 hrs.
step 2
Heat the oven to 180C/160C fan/gas 4. Heat a splash of olive oil in a pan and cook the onion over a low-medium heat until really soft. Tip in the lamb and all of the marinade. Cook, turning the lamb in the onion and spices, for 5 mins.
step 3
Add the tomato purée, tomatoes and dried apricots with 350ml of water. Bring to a simmer then add the squash, put on a lid and cook for 1 hr in the oven. Add the chickpeas and cook for another hour, adding the apricots for the final 10 mins of cooking. Serve with giant couscous and scatter with coriander leaves to serve.