Recipe byThe ZestyPlate Kitchen
Lamb slow-braised with warm spices, sweet apricots, honey and butternut squash. A fragrant Moroccan dish that is lovely spooned over couscous.
A lamb tagine is Moroccan slow cooking at its most generous, with the meat braising alongside dried apricots, honey and butternut squash. Saffron, cinnamon and ginger build a sauce that is sweet and savoury at once. Spoon it over couscous and you have a proper, warming meal that rewards a bit of patience.
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Prep 20 min
Cook 130 min
Total 150 min
Medium
Scale:
- 2 tblsp Olive Oil
- 1 finely sliced Onion
- 2 chopped Carrots
- 500g Lamb Leg
- 2 cloves minced Garlic
- ½ tsp Cumin
- ½ tsp Ginger
- ¼ tsp Saffron
- 1 tsp Cinnamon
- 1 tblsp Honey
- 100g Apricot
- 1 Vegetable Stock Cube
- 1 medium chopped Butternut Squash
- Steamed Couscous
- Chopped Parsley
Preparation
- Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3 to 4 minutes until softened.
- Add the diced lamb and brown all over, then stir in the garlic and all the spices and cook for a few minutes until the aromas are released.
- Add the honey and apricots, crumble in the stock cube, and pour over roughly 500ml boiling water, or enough to cover the meat. Stir well, bring to the boil, then reduce to a simmer, cover, and cook for 1 hour.
- Remove the lid and cook for a further 30 minutes, then stir in the squash. Cook for 20 to 30 minutes more until the squash is soft and the lamb tender. Serve with rice or couscous, sprinkled with parsley and pine nuts if using.
Tips from the ZestyPlate Kitchen
- Get a good colour on the lamb first, then cook the spices for a minute so they don't taste raw.
- Hold the squash back until later in the cook so it softens without collapsing.
- A spoonful of honey settles the spices and lifts the sweetness of the apricots.
- Keep the heat low and steady; the lamb needs time to turn tender rather than a hard boil.
Frequently Asked Questions
No. A heavy casserole or Dutch oven with a tight lid does the job. The conical tagine is handsome to bring to the table but makes no real difference to the cooking.
Yes. Dried apricots are the usual choice, but prunes, dates or raisins all sit happily with the spiced lamb.
Very much so. Tagine deepens overnight, so reheat it gently the next day and stir through some fresh herbs before serving.
Fluffy couscous is the classic partner, with flatbread to mop up the sauce. A handful of toasted pine nuts and parsley finishes it well.
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