Description
This Lamb and Apricot Tagine is a warming, flavorful Moroccan-inspired one-pot dish featuring tender lamb neck fillet slow-cooked with sweet dried apricots, fragrant spices, and butternut squash. Served with giant couscous and fresh coriander, it combines tender meat and subtle sweetness for a satisfying and aromatic meal perfect for cozy dinners.
Ingredients
Scale
Marinade and Meat
- 600g lamb neck fillet, cut into chunks
- 1 tsp hot smoked paprika
- 1 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp ground cinnamon
- 2 garlic cloves, crushed
- Small knob of ginger, finely grated
- 1 lemon, juiced
- Olive oil
Vegetables and Fruit
- 1 red onion, halved and sliced
- 3 ripe tomatoes, chopped
- 10 soft dried apricots
- 300g butternut squash, cut into chunks
- 2 fresh apricots, stoned and cut into wedges
Other Ingredients
- 1 tbsp tomato purée
- 1 small jar of chickpeas, drained
- Cooked giant couscous, to serve
- Small bunch of coriander, finely chopped (plus extra leaves to serve)
Instructions
- Prepare the Marinade and Marinate Lamb: In a bowl, mix the hot smoked paprika, ground cumin, ground coriander, ground cinnamon, crushed garlic, grated ginger, lemon juice, and a splash of olive oil. Season well with salt and pepper. Toss the lamb chunks in this marinade, cover, and chill overnight or for at least 2 hours to allow flavors to develop.
- Cook the Onions: Preheat the oven to 180°C (160°C fan)/Gas Mark 4. Heat a splash of olive oil in a large ovenproof pan or casserole over medium-low heat. Add the sliced red onion and cook gently until very soft and translucent, about 8-10 minutes.
- Brown the Lamb: Add the marinated lamb along with all the marinade mixture to the pan with the softened onions. Cook, stirring occasionally, for about 5 minutes to brown the lamb pieces and infuse the spices.
- Add Tomatoes, Apricots, and Water: Stir in the tomato purée, chopped ripe tomatoes, and dried apricots. Pour in 350ml of water, bring the mixture to a gentle simmer on the stovetop.
- Oven Cook with Squash: Add the butternut squash chunks, cover the pan with a lid or foil, and transfer it to the preheated oven. Cook for 1 hour, allowing the lamb and vegetables to tenderize slowly.
- Add Chickpeas and Continue Cooking: Stir in the drained chickpeas and return the covered pan to the oven. Cook for another hour to meld the flavors and fully tenderize the lamb.
- Add Fresh Apricots: Ten minutes before the end of cooking, add the fresh apricot wedges to the tagine, recover, and finish cooking.
- Serve: Remove from the oven and stir in the finely chopped coriander. Serve hot with cooked giant couscous, sprinkled with coriander leaves for freshness.
Notes
- Using dried apricots adds a lovely subtle sweetness that balances the spices and lamb richness.
- For best flavor, marinate the lamb overnight or at least 2 hours.
- This is a comforting one-pot meal that pairs beautifully with giant couscous and a fresh green salad.
- You can substitute butternut squash with sweet potatoes if desired.
- Ensure to cover the pan well during oven cooking to keep the tagine moist and tender.
Nutrition
- Serving Size: 1 serving
- Calories: 574
- Sugar: 17g
- Sodium: 0.3mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 11g
- Protein: 36g
- Cholesterol: 85mg
