This recipe takes time to slow cook, but the hands on time is really short, so it doesn’t feel like much effort. It will be even more tender if you can leave it for another 30 mins to 1 hour but it’s softened enough after 2 hours. It would be well-suited to cooking in a slow cooker, just reduce the liquid accordingly or it will be quite wet.
Don’t be put off by the list of spices, these are store cupboard staples so once you have them you will find you use them in all sorts of things. If you don’t have preserved lemons, a squeeze of lemon juice will do.
We served this with a small portion of couscous (an extra 90 cals), but you can serve with extra green on the side to keep the carbs down.
- 300 g Diced Lamb
- 1 Onion roughly chopped
- 1 Red Pepper deseeded and roughly chopped
- 300 g Butternut Squash in cubes
- 50 g Dried Apricots chopped
- 2 cloves Garlic crushed
- 1 tsp Ginger Paste
- 1 tsp Chilli Paste
- 2 tsp Turmeric
- 2 tsp Hot Paprika
- 2 tsp Cumin ground
- 2 tsp Coriander ground
- 500 ml Vegetable Stock Hot
- 1 small Preserved Lemon deseeded and finely chopped
- Preheat oven to 160°c fan.
- Brown the lamb in a casserole over a medium heat. You shouldn't need any oil as the meat should release its own fat. You can prepare your other veg while you keep an eye on the lamb, or if you prefer, you can have everything ready in advance.
- Once the meat is browned, add the vegetables and apricots and mix into the lamb juices.
- Add the spices and the stock and stir well. Cover with the casserole lid and transfer to the oven. Let it gently cook for about 2 hours. You can give it a stir after an hour, adding more hot water if you think it needs it.
- In the last 10-15 minutes of cooking time, prepare your side vegetables or the couscous so that it is ready to serve once the tagine is done.