Fruity Lamb Tagine

This succulent and super-healthy one-pot is guaranteed to satisfy a crowd, save time and make it up to two days ahead.

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

Fruity Lamb Tagine ingredients

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

To serve

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

Check out our list of Locally Reared Lamb we have available.