By: Ellie Vorhand
Lamb and Squash Tagine
Lamb and Squash Tagine
Ingredients
- 1kg cubed lamb
- 500g butternut squash, cubed
- 2 tbsp oil
- 2 onions, diced
- 5 garlic cloves, crushed
- 1 tbsp ras-el-hanout
- 1 tsp ground coriander
- 1 can chopped tomatoes
- 400g dried apricots
- 2 cups water or beef broth
Method
1
Preheat oven to 160C
2
Sauté onions in tagine until soft, about 10 minutes
3
Add in garlics and spices, stir and cook for another 5 minutes
4
Add in the rest of the ingredients, stir and bring to the boil.
5
Once is boiling place lid on tagine and place in oven
6
Bake for 2-3 hours until lamb is very soft
7
Serve over couscous