Family Meals: Easy Lamb Tagine

• olive oil↗2 tbsp
• onion↗1

  finely chopped

• carrot↗2

  finely chopped (about 150g)

• cubed lamb leg500g
• garlic↗2

  pressed

• cumin↗½ tsp
• ground ginger↗½ tsp
• saffron↗¼ tsp

  threads

• ground cinnamon↗1 tsp
• pure honey↗1 tbsp
• soft dried apricots↗100g

  cut into quarters

• low‑salt vegetable stock↗1

  cube

• small pumpkin1

  peeled, seeded, cubed 1 cm

• steamed couscous

  or rice, for serving

• chopped parsley

  and toasted pine nuts, for serving (optional)

Step-by-step instructions

1. 1

   Heat olive oil in a heavy pan and add the onion and carrot. Cook for 3‑4 minutes until softened.

2. 2

   Add the cubed lamb leg and fry until a golden crust forms. Add the minced garlic and all spices, cook a few more minutes until the aromas release.

3. 3

   Add honey and apricots, crumble the bouillon cube and pour about 500 ml of boiling water or enough to cover the meat. Stir well and bring to a boil. Reduce heat to a gentle simmer, cover and cook for 1 hour.

4. 4

   Remove the lid and cook for another 30 minutes, then add the pumpkin. Cook another 20‑30 minutes until the pumpkin is soft and the lamb is tender. Serve with rice or couscous, sprinkled with parsley and pine nuts if using.