Lamb, Sweet Potato & Apricot Tagine

Ingredients

• 600g lamb shoulder or leg, cut into large chunks
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cinnamon
• ½ tsp smoked paprika
• 1 tbsp tomato purée
• 600ml lamb or veg stock
• 1 tin chickpeas, drained
• 100g dried apricots, halved
• 2 large sweet potatoes, cut into large chunks (3cm)
• Salt and black pepper

Optional extras

• Fresh coriander or parsley to finish
• Toasted almonds or flaked almonds

Method

1. Heat the oil in a large casserole dish over a medium heat.
2. Brown the lamb well in batches, then remove and set aside.
3. Lower the heat and add the onion. Cook gently for 5–7 minutes until soft.
4. Add the garlic, spices and tomato purée. Cook for 1 minute until fragrant.
5. Return the lamb to the pot and pour in the stock. Add the apricots and season well.
6. Bring to a gentle simmer, cover and cook for 1 hour.
7. After 1 hour, stir in the sweet potato chunks and chickpeas.
8. Cover again and cook for a further 45–60 minutes, until the lamb is tender and the sweet potato just soft but holding its shape.
9. Remove the lid for the final 15–20 minutes if you’d like the sauce a little thicker.
10. Finish with herbs and almonds if using.

To serve

With couscous, flatbreads or rice. Lovely with something sharp and fresh on the side.