R&P lamb, squash and apricot tagine

This lamb, squash and apricot tagine is warm and comforting. It’s minimal effort and the depth of flavour from the R & P organic shredded lamb is incredible.

Serves: 4

To serve:

Fresh coriander or parsley, chopped

Optional: Pomegranate seeds

Instructions

Heat oven to 150C/130C Fan/Gas 2. In an ovenproof casserole, heat the oil, add the onion and cook gently for 5 mins until soft. Add the garlic and spices, cook for a further 5 mins, stirring occasionally to prevent them burning.

Add the lamb, squash and apricots (or prunes) to the casserole, then add the tomatoes, stock, salt and pepper. Bring gently to the boil, then cover and place inside the oven. Cook for 1-1.5 hours.

Sprinkle with chopped coriander/parsley, and serve with couscous (or quinoa) and Greek yoghurt, and a few pomegranate seeds if you have any.

Delicious.

THE INGREDIENTS
2 tbsp organic olive oil or grass-fed beef dripping
1 large organic onion, chopped
2 garlic cloves, chopped
1 tsp ground coriander
1 tsp cinnamon or 1 cinnamon stick
1 tsp turmeric
500g Rare & Pasture organic shredded lamb
1 small butternut squash (or half a large one), diced
150g soft dried apricots (or prunes if you prefer)
400g can chopped tomatoes
1 tbsp clear honey
1/2 tsp salt
A few grinds of black pepper
400ml vegetable or chicken stock
Optional: 400g can of organic chickpeas

THE INGREDIENTS

2 tbsp organic olive oil or grass-fed beef dripping

1 large organic onion, chopped

2 garlic cloves, chopped

1 tsp ground coriander

1 tsp cinnamon or 1 cinnamon stick

1 tsp turmeric

500g Rare & Pasture organic shredded lamb

1 small butternut squash (or half a large one), diced

150g soft dried apricots (or prunes if you prefer)

400g can chopped tomatoes

1 tbsp clear honey

1/2 tsp salt

A few grinds of black pepper

400ml vegetable or chicken stock

Optional: 400g can of organic chickpeas

Recipe