I love my tagine and this was the first dish I ever cooked in one. You can also cook this in a flameproof casserole or in an oven. Harissa is the North African chilli paste - use with care!

Ingredients

500 g (1 lb) lamb, cubed
1 onion, finely chopped
150 g (5 oz) squash, chopped
100 g (3½ oz) dried apricots, halved
150 ml (5 fl oz) lamb stock
1 garlic clove, sliced
4 tomatoes, chopped
2 courgettes, thickly sliced
2 tbsp ground almonds
1 tbsp fresh parsley, chopped
1 tsp harissa paste
½ tsp cumin powder
½ tsp coriander powder
½ tsp cinnamon powder
Large pinch of saffron
2 tbsp olive oil


Instructions

Add 100 ml (3½ fl oz) of boiling water to the dried apricots and leave to soak for 2 hours.
Heat the oil in the base of the tagine and brown the lamb. Remove from the tagine with s slotted spoon and set to one side.
Add the onions to the tagine and stir-fry until golden.
Add in the garlic and the spice powders and cook for 1 minute.
Return the lamb to the tagine. Add in the lamb stock, the apricots and their soaking liquid, the tomatoes, the ground almonds and a large pinch of saffron. Cover and cook over a low heat for 1 hour.
Add the squash, courgettes and harissa paste. Cover and cook over a low heat for 45 minutes.
Stir in the parsley and serve.

Titli's Tips
If you don’t have a tagine you can cook this in a flameproof casserole or a large pan with a lid. Serve with couscous or bread.

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