Lamb and Apricot Tagine

Ingredients

• 2 tablespoons olive oil
• 1 large onion (sliced)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon cinnamon
• 1 teaspoon paprika (optional)
• 1 teaspoon turmeric (optional)
• 3 cloves garlic (grated or crushed)
• 3 cm ginger (grated)
• 800 g lamb neck fillet (cut into 2cm chunks)
• 12 dried apricots
• 400 g tin chopped tomatoes (plus half a can of water)
• 1/2 teaspoon salt
• Couscous (flatbreads or basmati rice to serve)

Instructions

1. 1

   Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.

2. 2

   Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the sliced onion and cook on a gentle heat, with the lid on, for about 5 minutes, until the onions are softened but not brown.

3. 3

   Add the ground cumin, coriander, cinnamon, paprika and turmeric. Stir well and cook for 1 more minute with the lid off. Add a splash of water if it gets too dry.

4. 4

   Add the grated garlic and ginger. Stir and cook for a further minute, before adding in the lamb chunks. Stir well to coat the meat in the onions and spices and then add the salt, apricots and chopped tomatoes, plus about half a can of water (200ml / 7floz).

5. 5

   Bring the tagine to the boil and then put the lid on and put in your preheated oven for 1 hour and 15 minutes.

6. 6

   Serve with couscous, flatbreads or basmati rice and a simple salad if you fancy it.