Lamb and Squash Tagine
Method
- Preheat oven to 160C
- Sauté onions in tagine until soft, about 10 minutes
- Add in garlics and spices, stir and cook for another 5 minutes
- Add in the rest of the ingredients, stir and bring to the boil.
- Once is boiling place lid on tagine and place in oven
- Bake for 2-3 hours until lamb is very soft
- Serve over couscous
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Kosher Kingdom
https://dev.kosherkingdom.co.uk/recipes/lamb-and-squash-tagine/
Lamb and Squash Tagine
Ingredients
- 1 kg cubed lamb
- 500 g butternut squash, cubed
- 2 tbsp oil
- 2 onions, diced
- 5 garlic cloves, crushed
- 1 tbsp ras-el-hanout
- 1 tsp ground coriander
- 1 can chopped tomatoes
- 400 g dried apricots
- 2 cups water or beef broth
Method
- Preheat oven to 160C
- Sauté onions in tagine until soft, about 10 minutes
- Add in garlics and spices, stir and cook for another 5 minutes
- Add in the rest of the ingredients, stir and bring to the boil.
- Once is boiling place lid on tagine and place in oven
- Bake for 2-3 hours until lamb is very soft
- Serve over couscous