Name: Lamb Tagine (Super Simple)
Ingredients: 2 tbsp olive oil; 500 g lean diced lamb; 1 large onion, roughly chopped; 2 large carrots, quartered lengthways and cut into chunks; 2 garlic cloves, finely chopped; 2 tbsp ras-el-hanout spice mix; 400 g can chopped tomato; 400 g can chickpea, rinsed and drained; 200 g dried apricot; 600 ml chicken stock; 120 g pack pomegranate seeds; 2 large handfuls coriander, roughly chopped

Ingredients
Method

2 tbsp olive oil
500 g lean diced lamb
1 large onion, roughly chopped
2 large carrots, quartered lengthways and cut into chunks
2 garlic cloves, finely chopped
2 tbsp ras-el-hanout spice mix 
400 g can chopped tomato
400 g can chickpea, rinsed and drained
200 g dried apricot
600 ml chicken stock

To serve

120 g pack pomegranate seeds
2 large handfuls coriander, roughly chopped

Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

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Ingedients

2 tbsp olive oil
500 g lean diced lamb
1 large onion, roughly chopped
2 large carrots, quartered lengthways and cut into chunks
2 garlic cloves, finely chopped
2 tbsp ras-el-hanout spice mix 
400 g can chopped tomato
400 g can chickpea, rinsed and drained
200 g dried apricot
600 ml chicken stock

To serve

120 g pack pomegranate seeds
2 large handfuls coriander, roughly chopped

Method

Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.