Lamb Tagine

Ingredients

• 2 tbsp olive oil
• 1 onion
• 2 carrots
• 1⅛ lb lamb leg
• 2 clove garlic
• ½ tsp cumin
• ½ tsp ginger
• ¼ tsp saffron
• 1 tsp cinnamon
• 1 tbsp honey
• 3½ oz dried apricots
• 1 vegetable bouillon cube
• 1 medium butternut squash
• 1½ cup couscous
• ¼ cup fresh parsley (optional)
• 2 cup boiling water

Steps

1. Heat olive oil in a heavy-based pot, then add sliced onion and chopped carrots. Cook for 3-4 minutes until softened.
2. Add diced lamb to the pot and brown it on all sides. Stir in minced garlic, cumin, ginger, saffron, and cinnamon, cooking for a few more minutes until fragrant.
3. Pour in honey, add dried apricots, crumble in the bouillon cube, and add about 2 cups of boiling water, or enough to cover the meat. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
4. Remove the lid and continue to cook for 30 minutes, allowing the sauce to thicken slightly.
5. Stir in the chopped butternut squash and cook for another 20-30 minutes, or until the squash is tender and the lamb is very soft.
6. While the tagine finishes, prepare couscous according to package directions.
7. Serve the lamb tagine hot alongside steamed couscous, garnished with fresh chopped parsley if desired.