Cook something hearty and exotic for the family when it’s cold outside, like our lamb tagine. If you can’t get dried cherries, use apricots or prunes instead
Prep:20 mins
Serves 4
900g lamb shoulder, neck or leg, cut into chunks1 tbsp olive oil1 onion, chopped3 carrots, cut into chunks2 tsp ras-el-hanout1 tsp ground cumin1 tbsp tomato purée1 chicken or lamb stock cube or stock pot1 sweet potato, cut into chunks30g dried cherries½ tsp honey½ bunch coriander, choppedcouscous, to serve
STEP 1Fry the lamb in the oil in batches and tip it into the slow cooker. Fry the onion in the same pan for 5 mins or until it softens a little. Add the carrots and spices, stir everything together, add the tomato purée, stock and 250ml water and swirl everything around the pan. Tip into the slow cooker. Add the sweet potato, dried cherries, honey and another 500ml water.STEP 2Cook on low for 8 hrs or high for 4 hrs. Stir in the coriander and serve with couscous. Leave to cool before freezing.
