Lamb Tagine
Lamb tagine is Morocco's answer to slow-cooked perfection, where saffron and ginger transform humble meat into something transcendent. The technique of layering aromatics before the long braise creates a sauce that coats rather than drowns, each spice distinct yet harmonious. Saffron here isn't decoration, it's the backbone, its earthiness grounding the warming spices into something that tastes like it took generations to perfect.
Instructions
Heat the olive oil in a heavy-based pan and add the onion and carrot.
Cook for 3- 4 mins until softened.
Add the diced lamb and brown all over.
Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat.
Give it a good stir and bring to the boil.
Turn down to a simmer, put the lid on and cook for 1 hour.
Remove the lid and cook for a further 30 mins, then stir in the squash.
Cook for 20 – 30 mins more until the squash is soft and the lamb is tender.
Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using..
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