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.
Fresh coriander or parsley, chopped
Optional: Pomegranate seeds
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.