Step 1 of 6
Lamb Tagine
Heat the olive oil in a heavy-based pan. Add the onion and carrots and cook for 3 to 4 minutes until softened.
Step 2
Add the diced lamb and brown on all sides. Stir in the garlic and all the spices and cook for a few minutes more until the aromas are released.
Step 3
Add the honey, dried apricots and crumble in the stock cube. Pour over roughly 500ml boiling water or enough to cover the meat. Bring to the boil, then reduce to a simmer, cover and cook for 1 hour.
Step 4
Remove the lid and cook uncovered for a further 30 minutes.
Step 5
Stir in the butternut squash and cook for 20 to 30 minutes more until the squash is soft and the lamb is very tender.
Step 6
Serve over steamed couscous or rice, sprinkled with parsley and toasted pine nuts if using.
