2.5kglamb. Look a the price per kiloin weight, it may work out cheaper to buy a half leg of lamb and cut the meat off in chunks. Remember to buy more if it's on the bone though. Otherwise stewing lamb or mutton is perfect.
1/4 - 1tablespoonchilli powder OR 1-3 fresh chilli's finely chopped
2kg butternut squash.aim for one large one or maybe 2 smallish ones.
Remove the lamb from the bone and cut into large chunks if necessary.
Take off any big lumps of fat or tendon, small bits will melt away so don't worry about them.
Sprinkle the dry spices over the meat and rub in well with your hands. In a perfect world you'd cover it at this point and leave overnight to soak up the flavours, however if you don't have time don't give it another thought. Your end dish will still be very tasty.
Heat the oil in a large cast iron pan. When it is very hot add in the cubed meat and leave it to sear all over.
Tip out into a slow cooker, add the water and let it cook for 4-6 hours on high, or overnight on low.
When the meat is falling apart, pour the cooking liquid out into the stock pot, adding the butternut, onions, garlic, tinned tomatoes and let them simmer for 20 minutes.
Add the apricots, meat and almonds and stir well before seasoning with salt. I used about 1 level tablespoon, but please taste as you season.
Let simmer for another 10 minutes or until the apricots have swollen and the butternut squash is perfectly soft.
Sprinkle the rest of the almonds over the top, and serve alongside a big bowl of cous cous, rice or baguettes cut into thick slices.
Lamb, Butternut Squash and Apricot Tagine
Amount Per Serving
Calories 568Calories from Fat 189
% Daily Value*
Saturated Fat 5g31%
Vitamin A 4330IU87%
Vitamin C 27.3mg33%
* Percent Daily Values are based on a 2000 calorie diet.