A fruity and warming Middle Eastern tagine to be served with couscous and herbs – a speedy casserole with plenty of flavour
Prep:10 mins
Serves 2
2 tbsp olive oil250g stewing lamb pieces1 onion, thinly sliced1 garlic clove, chopped1 tbsp chopped ginger2 tsp ras-el-hanout, Berber or other Middle Eastern spice mix1 tbsp tomato purée5 soft dried apricots, halved300ml vegetable or chicken stockcooked couscous, mint or coriander leaves, and lemon wedges, to serve
STEP 1In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.
