Lamb, squash & apricot tagine

all in one aromatic casserole cheap cuts fibre five a day fruity iron low calorie make ahead morocco one-pot slow cooking terracotta three of five a day

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Source

Ingredients

2 tbsp oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp ras-el-hanout

1 tsp ground coriander

600g lamb leg, diced into 2cm pieces, excess fat trimmed

200g butternut squash, diced

200g soft dried apricot

400g can chopped tomato

500ml lamb or beef stock

zest 1 lemon

small bunch coriander

couscous and natural yogurt, to serve

Method

Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.

Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.

Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.