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
Preheat oven to 160C
Sauté onions in tagine until soft, about 10 minutes
Add in garlics and spices, stir and cook for another 5 minutes
Add in the rest of the ingredients, stir and bring to the boil.
Once is boiling place lid on tagine and place in oven
Bake for 2-3 hours until lamb is very soft
Serve over couscous
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