Lamb Tagine

Adapted from: Here

25g Waitrose Sun Dried Turkish Whole Apricots, diced
3tbsp olive oil
500g diced lamb

1 large onion, finely sliced
2 garlic cloves, crushed
1tsp ground cumin
1tsp ground coriander
1tsp ground cinnamon
400g can Chopped Tomatoes
300ml Chicken Stock (oxo)
Pinch saffron threads
Salt to taste
3tbsp Waitrose Ground Almonds
1 butternut squash, weighing approximately 500g, peeled and diced
2tsp Bart Spices Harissa

1. Preheat the oven to 180°C, gas mark 4. Heat 2tbsp of the olive oil in a flameproof casserole and brown the lamb in batches then set aside. Add the remaining oil and the onion and cook gently for 10 minutes until soft and golden. Add the garlic and spices and cook for a further 2 minutes then return the lamb to the casserole.
2. Add the apricots and their soaking liquid, the canned tomatoes and stock. Stir in the saffron, salt and ground almonds. Heat to simmering point, cover and cook in the oven for 1 hour.
3. Add the squash and harissa with a little extra water if necessary and cook in the oven for a further 45 minutes.
4. Season to taste adding extra harissa if desired and serve with couscous.

Simple Couscous:

Make up couscous according to pack instructions using chicken stock + 1-2tsp harissa paste, lemon juice. Leave covered for 5 mins. Stir in flaked almonds, ground almonds and olive oil to taste.

Comment: Very tender and rich! Very good as leftovers!