Ingredients
2 tbsp. olive oil
500g lean diced lamb
1 large onion, roughly chopped
2 large carrots, quartered lengthways and cut into chunks
2 courgettes, roughly chopped
2 garlic cloves, finely chopped
2 tbsp. ras-el-hanout spice mix
400g can of chopped tomatoes
400g can of chickpeas, rinsed and drained
200g dried apricots
600ml chicken stock
handful of flaked almonds (optional)
Method
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).
Products Used
COLOURWORKS PURPLE NON-STICK 24CM FRYING PAN
KITCHEN CRAFT NYLON SLOTTED SPOON
KITCHEN CRAFT NYLON COOKING SPOON
WORLD OF FLAVOURS MEDITERRANEAN CERAMIC PATTERNED LARGE TAGINE
