You can bring the sunshine into your kitchen this summer with this delicious and classic dish from North Africa.
Lamb or chickpea tagine (serves 4)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp ras-el-hanout or harissa paste
- 1 tsp ground coriander
- 400g lamb leg cut into 2cm cubes (or 2x
- 400g tins chickpeas for meat-free)
- 200g butternut squash, cubed
- 200g dried apricots chopped (try to buy sulphur-free)
- 400g tin chopped tomatoes
- 500ml water or vegetable stock
- Zest of 1 lemon
- Small bunch fresh coriander
Top tip: To increase vegetable intake, reduce the amount of red meat by half and add a tin of chickpeas.
- Heat oven to 200°C, Gas 6.
- Heat the oil in a flameproof casserole dish, add the onion and cook for 5 minutes until softened.
- Add the garlic and spices and cook for a couple minutes more, stirring to prevent them catching
- Add the lamb (or chickpeas), squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil (for vegetarian meal follow* below).
- Put the lid on and transfer to the oven. After 1 hour, stir the tagine and return to the oven, uncovered, for a further 30 minutes.
- Sprinkle over the lemon zest and coriander.
- Serve in warm bowls with wholewheat couscous and yogurt
*For a meat-free and quicker version, simmer in a saucepan for 30 minutes on the hob.
For the full sunshine experience, how about following the tagine up with a plate of beautiful fresh apricots, either served on their own or with greek yoghurt 🙂