Lamb Tagine

2 tblsp Olive Oil

1 finely sliced Onion

2 chopped Carrots

500g Lamb Leg

2 cloves minced Garlic

½ tsp Cumin

½ tsp Ginger

¼ tsp Saffron

1 tsp Cinnamon

1 tblsp Honey

100g Apricot

1 Vegetable Stock Cube

1 medium chopped Butternut Squash

Steamed Couscous

Chopped Parsley

1- Heat the olive oil in a heavy-based pan and add the onion and carrot.

2- Cook for 3- 4 mins until softened.

3- Add the diced lamb and brown all over.

4- Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.

5- Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat.

6- Give it a good stir and bring to the boil.

7- Turn down to a simmer, put the lid on and cook for 1 hour.

8- Remove the lid and cook for a further 30 mins, then stir in the squash.

9- Cook for 20 – 30 mins more until the squash is soft and the lamb is tender.

10- Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.