Lamb tagine with pomegranate recipe

This lamb tagine with pomegranate recipe will bring a taste of Morocco to your dinner table. This filling, and fairly healthy, dish is packed with spicy flavours and works well served with couscous or rice. You can make it in a pan, following the instructions below, or you can roast it in the oven at 170°C (325°F, gas mark 3).

Ingredients (serves 4-6)

675g lean boneless lamb shoulder or leg, cut into 2.5cm cubes

2tbsp cooking oil

1 medium onion, peeled and finely chopped OR 1 x 300g pack diced onions

2 garlic cloves, peeled and crushed or 2tsp garlic puree

1 x 170g jar tagine paste or 3tbsp tagine spice paste

450ml hot water

Salt and freshly milled black pepper

3-4 dried apricots, roughly chopped

3tbsp freshly chopped coriander

2tbsp fresh pomegranate seeds

Couscous or rice, to serve

Method

Heat the oil in a large 1.7L ovenproof dish, add the onions and garlic. Cook for two to three minutes.

Add the paste and lamb. Cook for four to six minutes, stirring occasionally.

Add the water. Bring to the boil, reduce the heat, cover and simmer for two hours, then 20 minutes before the end of the cooking time add the apricots. Cover and continue to cook for the remainder of the cooking time.

Garnish with the coriander and pomegranate seeds and serve with steamed couscous or rice.

Prep time: 20-25 minutes

Cook time: Approximately 2 hours 10 minutes

Recipe courtesy of simplybeefandlamb.co.uk Follow the #LivePeasant campaign at simplybeefandlamb.co.uk