This dish couldn’t be easier and the sauce is delicious. It can be made in an authentic tagine if you have one, or alternately in a large casserole dish like we used here, both work well. Serve with couscous and natural yogurt.
Wine suggestion: With all the spice and richness in this dish the best wines to match the tagine are medium to full-bodied reds with a juicier fruit like a Ribera del Duero. Our pick of the moment is the Condado de Haza Crianza 2011 which has a lovely, open and approachable nature whilst hiding a core of real depth, texture and personality. We’re sure this wine will age really well if you like but suspect most will be consumed soon after purchase; very moreish!
Lamb, squash & apricot tagine – serves 4
- 2 tbsp oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp ras el hanout
- 1 tsp ground coriander
- 600g-800g lamb leg, diced into 2cm cubes, excess fat removed
- 200g butternut squash
- 200g soft dried apricots
- 400g tin chopped tomatoes
- 500ml lamb or beef stock
- zest of 1 lemon
- small bunch of coriander
Heat the oven to 200C/180C fan/gas 6.
Heat the oil in a flameproof casserole, add the onion & cook for 5 minutes until softened. Add the garlic and spices, and cook, stirring, for another couple of minutes.
Stir in the lamb, squash and apricots, then add the tomatoes and stock and season well. Bring to the boil, put the lid on and transfer to the oven.
Stir after 1 hr and return to the oven, uncovered, for another 30 minutes.
Check the seasoning and sprinkle over the lemon zest and coriander to serve.
(Original recipe from BBC Good Food)