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lamb tagine with apricots
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5 from 2 votes

Lamb tagine with apricots, chickpeas and squash

This tagine is full of Moroccan flavors, with tender meat, spices and sweet soft fruit.
Prep Time10 mins
Cook Time2 hrs 5 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Moroccan
Servings: 4
Calories: 609kcal
Author: Caroline's Cooking
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Ingredients

  • 1 tablespoon vegetable oil approx
  • 1 onion large, diced
  • 1 ¼ lb cubed lamb 600g, approx, eg shoulder
  • 2 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • 1 pinch saffron
  • water to cover - approx 1 ¾cups/415ml
  • cup dried apricots 100g
  • cup dried plums 100g, prunes
  • 15.5 oz chickpeas 440g, 1 can, drained and rinsed
  • 2 tablespoon honey
  • 12 oz butternut squash 340g, or a little more, peeled and de-seeded weight, cut into bite-sized pieces

Instructions

  • Heat the oil in a large pan over a medium heat so that you have a thin layer over the bottom and add the diced onion. Cook, stirring now and then, until the onion is going translucent, around 3-5mins.
  • Add the cubed lamb and brown the meat on all sides, increasing the heat slightly if you need to so that the meat browns rather than stews.
  • Add the cumin, cinnamon, turmeric, ginger and saffron and stir through so the onions and eat are coated and the spices start to cook slightly.
  • Pour in just enough water to cover the meat (around 1 ½-2 cups) and bring the pot to a boil. Cover the pan and reduce the heat so that it is just simmering. Leave to cook for around 1 ½hours.
  • After this initial cook, you can easily stop the cooking process, allow it to cool and either refrigerate overnight or freeze until you need it. When you continue, add the dried apricots, dried plums, chickpeas, honey and squash and mix them all through well. Top up the liquid if needed until it is just about covering, then continue to simmer, covered or partially covered for another approx 30 minutes until the squash is tender to a knifepoint.
  • Serve the tagine over couscous.

Notes

I used my Le Creuset Enameled Cast-Iron Oval French Oven to make this which worked perfectly.

Nutrition

Calories: 609kcal | Carbohydrates: 84g | Protein: 41g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 109mg | Potassium: 1557mg | Fiber: 14g | Sugar: 39g | Vitamin A: 10090IU | Vitamin C: 21.5mg | Calcium: 154mg | Iron: 8.1mg