Lamb, Butternut & Apricot Tagine
Prep Time:15 Mins, Cook Time: 1 Hr 30 Mins, Total Time: 1 Hr 45 Mins
November 6, 2013
I LOVE Sunday lunches. Really really love them. And now we’re back living in the UK they’ve magically taken on a whole new dimension. Most Sundays my Mum and Dad bob over for lunch and spend the afternoon with myself and the littlies. It’s always a lovely, warm and happy family occasion and so nice to have such an appreciative audience for my cooking!. My Mum’s an amazing cook but at seventy five is increasingly running out of steam and inspiration and relishes someone else taking over in the kitchen. And I really don’t blame her, she’s been cooking for a long, long time. Both as a professional cookery demonstrator and for her own big family of four children.
I do like my traditional sunday dinner but to be honest more often than not my hamperings are for something a little more interesting these days. This tagine was one such hampering, and made for a perfect family sunday dinner for us all. Possibly a little hot for some kids (or grown ups), but my two just
Tagine’s lend themselves to long slow cooking and are thus a fab vehicle for cheaper meaty offcuts. I used three lamb neck fillets which came in at about £8.50, and since the tagine happily fed my family twice over and I still had a few freezable leftovers this seemed pretty reasonable. Tagine’s are also great for sneaking in a whole barrage of veggies into little tums, especially as veggies like butternut or pumpkin tend to ‘melt’ un-recognisably into the sauce.
As this month’s Four Seasons Food challenge, hosted jointly by Anneli of Delicieux and myself is all about Soups, Stews & One Pot Wonders I shall of course be entering! Since I used cheaper (but incredibly tasty!) lamb cuts and this whole dish stretched to over two big family dinners I’m entering the recipe to this month’s Credit Crunch Munch event. Credit Crunch Munch is the brainchild of Helen and Camila and guest hosted this month by Sarah, aka Maison Cupcake, over at her lovely family food site Dinner with Crayons. And as it’s a made from scratch meal to Javelin Warrior’s Made with Love Mondays event. Feeling more than a little cheeky I’m also entering it (with prior permission first!) to a wonderful brand new challenge from Vanesther over at Bangers & Mash, called The Spice Trail. Cheeky because this month’s chosen spice is Chilli and I haven’t directly used chilli BUT it is a component of Ras el Ranout!
Butternut Squash, Carrots, Tomatoes, Dried Apricots
Pre-Schoolers, Big Kids, Grown Ups, Family Dinners, Sunday Lunches, Weekend Slowies, Making Ahead, Freezing, Hiding Veggies, One Pot Wonder
Serves a family of four at least twice with a few freezable leftovers. Serve with couscous and steamed green veggies.
A large hob and ovenproof lidded casserole or Le Creuset. Or indeed a tagine if you have one! I don’t, but it’s perpetually on my ‘christmas list’.
Lamb, Butternut & Apricot Tagine
Ingredients Prep Time:15 Mins, Cook Time: 1 Hr 30 Mins, Total Time: 1 Hr 45 Mins
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, finely chopped
1 tablespoon ras el hanout
1 heaped teaspoon ground coriander
1 teaspoon ground black pepper
1 small cinnamon stick
600g lamb neck fillet, cut into 3cm chunks, any large pieces of fat or sinew removed
3-4 carrots, scrubbed, peeled and cut into chunky slices
1 butternut squash (or equivalent of pumpkin), peeled, de-seeded and cut into 3cm chunks
200g dried apricots
400g tin chopped tomatoes OR 400g fresh chopped tomatoes
600ml lamb or beef stock
3 bay leaves
1) Pre-heat your oven to 180ºc / 160ºc fan / Gas Mark 4
2) Heat the oil in your casserole dish and fry the onion on the hob for 5 minutes. Then the garlic and spices (ras el hanout, coriander, black pepper and cinnamon) for a further 2 minutes, stirring fairly continuously so nothing catches
3) Now throw in all the other ingredients, the lamb, carrots, butternut, apricots, tomatoes, stock and bay leaves. Give everything a good stir and bring to a simmer.
4) Once simmering remove from the hob, add the lid and place in your hot oven for 1 hour
5) Take out of the oven, give everything a thorough stir and place back in the oven for 30 minutes minus the lid.
6) Check the lamb is very tender, if not place back in the oven for a further 30 mins
Serve hot with couscous and an additional green veg if you wish