Moroccan Lamb Tagine

  • 100g dried Turkish whole apricots, halved
  • 150ml boiling water
  • 2 tsp Simon Gault Home Cuisine Lamb Stock
  • 4 tbsp olive oil
  • 1kg leg of lamb or shoulder, diced
  • 1 large onion, finely chopped
  • 7 tbsp Simon Gault Home Cuisine Moroccan Seasoning
  • 400g can whole peeled tomatoes
  • 3 tbsp Simon Gault Home Cuisine Lamb Stock
  • 500ml water
  • pinch of saffron threads (optional)
  • salt to taste
  • 4 tbsp ground almonds
  • 2 large courgettes, cut in to large pieces
  • 1/4 butternut squash, peeled and diced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp cornflour
  • 1 tbsp water
  • 500g couscous
  • 2 tbsp Simon Gault Home Cuisine Lamb Stock

Moroccan Lamb Tagine

Place the apricots in a bowl and cover the apricots with 150ml boiling water and 2 teaspoons of Simon Gault Home Cuisine lamb stock. Soak for 30 minutes. Preheat the oven to 180°C. Heat 2 tablespoons of the olive oil in a flameproof casserole dish and brown the lamb in batches then set aside. Add the remaining oil and onion and cook gently for 10 minutes until soft and golden. Add the Simon Gault Home Cuisine Moroccan seasoning and then return the lamb to the casserole dish. Add the apricots and their soaking liquid, canned tomatoes, water and stir in the Simon Gault Home Cuisine lamb stock concentrate. Then stir in the saffron (optional), salt and ground almonds. Heat to simmering point, cover and cook in the oven for 1 hour. Add the courgettes and squash with a little extra water if necessary and cook with the lamb in the oven for a further 40 minutes. Once the lamb and vegetables are cooked, remove from oven and place on a medium heat element. Mix the cornflour and water; pour into a tagine to thicken, mixing through. Cook gently for 10 minutes, lid off. Stir through chopped parsley and season with salt and pepper to taste. Cook couscous per packet instructions, but into the boiling water mix in my lamb stock concentration for an extra five percent magical flavour, then serve.