I hope you realise that now all of my recipes will be slow cooked ones! We’re deep into autumn now and I have really enjoyed cooking again. Now Autumn is weaning, I also love cooking this she will eat with us. Obviously there are still certain meals she can’t have because of the salt content and how spicy it is. Lamb tagine is one of my favourite meals to have in the colder months. The combination of sweet and spicy, coupled with succulent meat and aromas just gets me excited for dinner time! As I’ve said before, lamb isn’t a meat I buy frequently due to the cost but, every now and again I get some as a treat and always enjoy cooking with it.
This recipe is simple to do and I honestly think it is one of the tastiest meals. The ingredients list looks long and overwhelming but there’s a lot of spices there so there’s not many things you need to buy. Plus, you could probably omit a few like the mustard and cumin seeds. They’re just ones I always have in the cupboard. I also put chickpeas in which also aren’t essential but I love them!
- 600g diced lamb shoulder
- 1/2 butternut squash, diced
- 1x400g tin of chickpeas (optional)
- 4 shallots, sliced
- 1 pepper, diced
- 3 garlic gloves crushed
- Fresh grated ginger
- Fresh coriander roughly chopped
- 1 large tbsp orange marmalade
- 50g diced dried apricots
- 1 lemon (zest and juice)
- 300ml lamb or beef stock
- 1 large glass of red wine
- Saffron strands steeped in water
- 1 tsp mustard seeds (optional)
- 1 tsp cumin seeds (optional)
- 1 tbsp smoked paprika
- 1 tsp all spice
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp ground turmeric
- Salt and pepper
- Heat up 1 tbsp olive oil in a large pan and fry off the cumin and mustard seeds, garlic, shallots and chilli.
- After a minute or so, add the butternut squash, peppers and tomatoes. Stir throughly and cook on a medium heat for around 15 minutes until the squash begins to soften.
- Next, add the ginger and fresh coriander leaves and stalks. Stir through and then add the apricots.
- Now the base of the meal has been built, add the chickpeas.
- Follow with adding the diced lamb, the tomato puree and the tin of chopped tomatoes. Make sure all of the ingredients are mixed well together.
- Next, add the marmalade and the red wine. Turn the heat up high and cook off the wine. This will only take around 5-10 minutes.
- In the meantime, make up your stock and grate the lemon. Pour in the stock, squeeze the juice from the lemon and add the zest. I also put the two halves of the lemon in to give a bit extra flavour.
- Add the spices and ensure the ingredients have all been stirred well.
- Cook on low for at least 3 hours to ensure the lamb is tender and succulent. I cooked mine for around 5 hours and it was perfect!
- Serve with tzatziki, rice and some flatbreads.