Lamb Tagine

A traditional Moroccan dish which I have made on many occasions and I always think is actually better made a day or so ahead. Perfect for feeding a crowd, or just being super organised with a meal solution for an evening when there is only time to reheat.

This recipe serves 6-8 and also freezes well.

• 1 tbsp olive oil
• 900g of neck fillet, leg or shoulder of lamb cut into roughly 1” pieces.
• 2 large onions, chopped
• 3 cloves of garlic crushed
• 175g ready to eat apricots, quartered
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tbsp paprika
• ¼ tsp hot chilli powder
• A generous pinch of saffron stems soaked in 3 tbsp hot water
• 2 tbsp honey
• 1 x 800g tin tomatoes
• salt & pepper

Pre-heat the oven to 150°C

Heat the oil in a large frying pan and brown the cubed lamb in batches. In a deep casserole dish that is suitable for the hob, heat a little more oil and dd the onions and garlic to the pan, stir and cover and cook over a gentle heat until soft.

Increase the heat a little and add the apricots, spices, including the saffron, soaking liquid, honey, tomatoes and lamb. Bring to the simmer then cover and cook in the oven for at least three hours until the meat is very tender.

Check the seasoning and serve with cous cous.