Lamb Tagine

Pre heat the oven to 180C/160C fan/gas 4.

Heat the oil in a frying pan and brown the lamb.

Once brown, scoop the lamb out onto a plate, then add the onion, carrots and courgette to the frying pan and cook until golden.

Add the garlic and cook for 1 minute.

Stir in the spices and tomatoes, and season.

Add the lamb to the frying pan with the chickpeas and apricots, stir well, and then transfer to a tagine.

Make up the stock according to the packet instructions and pour over the ingredients in the tagine.

 Place the lid on the tagine and cook for 1 hour.

If the lamb is still a little tough, give it another 20 minutes more, allowing it to tenderise.

When ready, leave it to rest so it’s not piping hot, then serve with flaked almonds (optional).

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