Description
This Lamb and Apricot Tagine is a rich and flavorful Moroccan-inspired dish combining tender lamb neck fillet with sweet dried apricots, warm spices, and butternut squash. Slow-cooked to perfection in the oven, it offers a comforting one-pot meal served with giant couscous and fresh coriander for a delightful balance of sweetness and hearty savoriness.
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
- Salt and freshly ground black pepper, to season
Vegetables and Fruit
- 1 red onion, halved and sliced
- 1 tbsp tomato purée
- 3 ripe tomatoes, chopped
- 10 soft dried apricots
- 300g butternut squash, cut into chunks
- 1 small jar of chickpeas, drained and rinsed
- 2 fresh apricots, stoned and cut into wedges
To Serve
- Cooked giant couscous
- Small bunch of coriander, finely chopped (plus extra leaves to scatter)
- Olive oil, for cooking
Instructions
- Marinate the Lamb: Mix together the marinade ingredients—hot smoked paprika, ground cumin, ground coriander, ground cinnamon, crushed garlic, grated ginger, lemon juice, salt, and pepper. Toss the lamb chunks in this mixture, ensuring they are evenly coated. Cover and chill overnight or for at least 2 hours to allow the flavors to penetrate the meat.
- Sauté the Onion and Lamb: Preheat the oven to 180°C (160°C fan)/Gas mark 4. Heat a splash of olive oil in a large oven-proof pan over low to medium heat. Add the sliced red onion and cook gently until it becomes very soft and translucent. Add the marinated lamb pieces along with all the marinade into the pan. Cook, turning the lamb frequently in the onion and spices, for about 5 minutes to brown the meat lightly.
- Add Tomatoes and Dried Apricots: Stir in the tomato purée, chopped ripe tomatoes, and dried apricots. Pour in 350ml of water and bring the mixture to a gentle simmer on the stovetop.
- Oven Cook with Butternut Squash: Add the butternut squash chunks to the pan, cover with a lid, and transfer the pan to the preheated oven. Let the tagine cook slowly for 1 hour, allowing the lamb to become tender and the flavors to meld beautifully.
- Incorporate Chickpeas and Fresh Apricots: After 1 hour, remove the pan from the oven and add the drained chickpeas. Return to the oven and cook for another hour. In the last 10 minutes of cooking, add the fresh apricot wedges. This final step adds a fresh burst of sweetness and texture to the dish.
- Serve: Once cooked, serve the tagine hot alongside cooked giant couscous. Scatter chopped coriander leaves over the top for a fresh, herbal finish.
Notes
- Apricots provide a subtle sweetness that balances the savory spices in the tagine perfectly.
- This dish is great as a hearty one-pot meal; pairing it with a green salad complements the richness.
- Allowing the lamb to marinate overnight enhances the depth of flavor and tenderness.
- Using giant couscous provides a delightful texture contrast and soaks up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 574
- Sugar: 17 g
- Sodium: 0.3 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 11 g
- Protein: 36 g
- Cholesterol: 95 mg
