Moroccan Lamb Tagine
Servings 4
Prep time
15 minsCook time
2 H & 15 MTotal time
2 H & 30 MIngredients
Method
- In a small bowl, add apricots and cover with boiling water. Add first measure of stock concentrate and stir to combine. Set aside to soak for 30 minutes.
- Preheat oven to 180°C. Cut lamb in manageable-sized pieces.
- Heat half the oil in a flameproof casserole dish (with a lid) over medium-high heat. Brown lamb in batches and set aside.
- Reduce heat to medium then add remaining oil and the onion to casserole dish. Cook gently, stirring regularly, for 10 minutes until onion is soft and golden. Add Moroccan seasoning then return lamb to casserole dish. Add apricots and soaking liquid, tomatoes, second measure of stock concentrate and water. Mix to combine then stir in saffron (if using) and ground almonds. Season with salt to taste then heat until simmering. Cover casserole dish with lid, transfer to oven and cook for 1 hour.
- Add courgette and squash, with a little extra water if necessary. Return casserole dish to oven and cook for a further 40 minutes.
- Meanwhile, prepare couscous following packet instructions—adding the final measure of stock concentrate to the boiling water for that extra 5% magic flavour.
- Remove casserole dish from oven and place on element over medium heat. Combine cornflour and cold water and pour into tagine, mixing thoroughly to thicken. Cook gently for 10 minutes with the lid off. Stir through most of the parsley (keep a little aside for serving) then season with salt and pepper to taste.
- Fluff couscous with a fork then divide evenly between plates. Top with tagine, sprinkle over remaining parsley and serve.
