🥘 North African Lamb Tagine

🧂 Ingredients

• 800g lamb shoulder, cut into chunks
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp turmeric
• ½ tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 400g chopped tomatoes (canned or fresh)
• 500ml chicken or vegetable stock
• 200g dried apricots, halved
• 400g canned chickpeas, drained
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 courgette (zucchini), sliced
• 1 tbsp honey
• Fresh coriander and mint for garnish
• Cooked couscous or crusty bread to serve

👨‍🍳 Instructions

1. Sear the lamb: In a large pot or tagine, heat olive oil and brown the lamb pieces on all sides. Remove and set aside.
2. Sauté aromatics: In the same pot, cook onions until soft. Add garlic and stir for 1 minute.
3. Add spices: Mix in cumin, coriander, cinnamon, ginger, turmeric, cayenne, salt, and pepper. Let the spices bloom for 1–2 minutes.
4. Build the stew: Return lamb to the pot. Add tomatoes, stock, apricots, chickpeas, carrots, bell pepper, and courgette.
5. Simmer slowly: Cover and cook on low heat for 1.5 to 2 hours until the lamb is tender and the sauce is rich.
6. Finish: Stir in honey and adjust seasoning. Garnish with fresh herbs.
7. Serve: Spoon over couscous or mop up with warm bread.