Lamb Tagine with Butternut Squash, Apricot and Toasted Almonds
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Ingredients
- 800 g lamb shoulder, diced
- 1 onion, sliced
- 2 garlic cloves
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 400 g butternut squash, peeled and cubed
- 100 g dried apricots
- 30 g flaked almonds
- 400 ml lamb stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 738 kcal
- Protein
- 41.6 g
- Carbohydrate
- 27.7 g
- of which sugars
- 18.1 g
- Fat
- 50.4 g
- of which saturates
- 19.8 g
- Fibre
- 5.4 g
- Salt
- 1.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3). Brown the lamb shoulder in batches in the olive oil in a large flameproof casserole.
- 2
Cook the onion for 6 minutes until soft, then stir in the garlic, ground ginger and ground cinnamon and cook for 1 minute.
- 3
Return the lamb to the pan with the lamb stock, cover and transfer to the oven for 1 hour.
- 4
Add the butternut squash and dried apricots and cook uncovered for a further 25-30 minutes, until the lamb and squash are tender.
- 5
Toast the flaked almonds in a dry pan for 2 minutes, scatter over the tagine and serve.
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