The flavour intensity of this lamb tagine masks the sheer ease with which it can be made using our Ras El Hanout Paste. Capturing the colour, vibrancy and scents of a Moroccan souk, this brings all the flavours of North Africa to your table.
What you’ll need:
2 x tbsp Oil
1 x Onion, sliced
600g Diced Lamb Leg
3 tbsp Ras El Hanout Paste
250g Butternut Squash, diced
200g Soft Dried Apricots, whole
To Garnish – freshly chopped coriander and apricots.
For a speedier dish try using chicken thighs instead of lamb and sprinkle with toasted pine nuts and freshly chopped coriander.
Or try with chopped peppers, chickpeas and prunes. Serve with herby couscous and garnish with toasted almonds.