Lamb, squash & apricot tagine

• oil2 tbsp tbsp
• large onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• ras-el-hanout1 tbsp tbsp
• ground coriander↗1 tsp tsp
• lamb↗600g g

  leg, diced into 2cm pieces, excess fat trimmed

• butternut squash↗200g g

  diced

• soft dried apricot↗200g g
• can chopped tomato400g g
• lamb or beef stock↗500ml ml
• lemon↗zest 1

  zest 1

• coriandersmall bunch

  small bunch

• couscous and natural yogurt

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.

2. 2

   Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.

3. 3

   Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.