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Moroccan lamb tagine
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The great thing about this dish is that, like all spicy casseroles, it actually benefits from being made the day before and reheated, making it perfect for entertaining.
100g dried apricots, halved
3 tbsp olive oil
4 x 340g packs diced leg of lamb
1 large onion, finely chopped
2 garlic cloves, thinly sliced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
400g can Waitrose Italian Cherry Tomatoes In Rich Natural Juice
300ml lamb stock
3 tbsp ground almonds
4 large courgettes, cut into large pieces
1 butternut squash (approximately 500g) peeled and diced
4 tomatoes, skinned and quartered
2 tsp harissa paste
2 tbsp fresh parsley, chopped
500g pack Waitrose Couscous, prepared as directed on the pack
The couscous can be prepared in advance. Before serving, dot with butter, cover and reheat in the bottom of the oven or in a microwave.
The tagine can be frozen for up to 3 months. Defrost fully and reheat thoroughly before serving.
This recipe was first published in December 1999.