Lamb tagine

  • 4 lamb leg steaks
  • 1 tablespoon olive oil
  • 2 red onions chopped
  • 1 red chilli seeded and finely chopped
  • 1 tablespoon of fresh ginger finely chopped
  • 2 cloves of garlic finely chopped
  • 1 large teaspoon sumac
  • 1 small teaspoon cumin
  • 1 teaspoon tamarind
  • 1 dessertspoon runny honey
  • 400mls lamb stock
  • 1 small butternut squash chopped
  • A handful of pitted prunes
  • A handful of dried or semi dried apricots
  • Put the oil, onion, garlic and chill into a pan and fry gently, once soft add the ginger and cook for another couple of minutes.
  • Add the lamb and sear.
  • Once the lamb is coloured on all sides add the sumac, cumin, tamarind, honey and stock.
  • Once this is gently bubbling add the butternut squash, prunes and apricots.
  • Put a lid on the pan, turn the temperature down so that it is gently bubbling and cook for 30 minutes or until the squash is soft and the lamb cooked through.