This fruity, Moroccan-style lamb tagine is full of goodness and guaranteed to satisfy a crowd. Save time and make this easy one-pot up to two days ahead
Prep:15 mins
Serves 4
2 tbsp olive oil500g lean diced lamb1 large onion, roughly chopped2 large carrots, quartered lengthways and cut into chunks2 garlic cloves, finely chopped2 tbsp ras-el-hanout spice mix 400g can chopped tomato400g can chickpea, rinsed and drained200g dried apricot600ml chicken stock
STEP 1Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.STEP 2If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.
