A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices
Prep:10 mins
Serves 4
2 tbsp oil1 large onion, finely chopped2 garlic cloves, finely chopped1 tbsp ras-el-hanout1 tsp ground coriander600g lamb leg, diced into 2cm pieces, excess fat trimmed200g butternut squash, diced200g soft dried apricot400g can chopped tomato500ml lamb or beef stockzest 1 lemonsmall bunch coriandercouscous and natural yogurt, to serve
STEP 1Heat 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.STEP 2Add 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.STEP 3Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.
