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Spiced lamb, chickpea and squash tagine

This slow-cooked spiced lamb, chickpea and squash tagine is absolutely yummy -  but rather spicy! If you don’t like the heat, leave out or reduce the Harissa/ Ras el Hanout paste. Served with flatbread, couscous or a crispy salad it’s the perfect dish for dinner parties, get-togethers or laid-back weekend  meals.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 2 hours
Servings: 4 people
Cuisine: African
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g diced lamb
  • 2 Tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1 cinnamon stick
  • 1 star anise
  • ½ butternut squash
  • 1 red pepper
  • 1 large carrot
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 Tbsp tomato purée
  • 2 tsp Ras El Hanout or Harissa paste
  • 1 can of plum tomatoes 200g
  • 300 ml water approx..
  • 2 Tbsp chopped dried fruits apricots or dates
  • 2 Tbsp sultanas
  • 1 handful of coriander leaves chopped

Method
 

  1. Finely chop the onion and garlic. Peel the squash, remove the seeds, then dice the flesh. Cut the pepper and carrot into 3 cm pieces.
  2. Heat half of the oil in a large casserole or tagine dish and brown the lamb. Transfer the meat to a plate, pour away the fat.
  3. Add the remaining oil and gently fry the onion and the garlic for about 8 minutes, until soft. Add the cinnamon and star anise, then the chopped vegetables. Put the lid on and gently sauté for 10 minutes over low heat. Return the lamb, add the ground spices and stir for a minute, then add the pastes and coat well.
  4. Pour in the tinned tomatoes and enough water to cover the lamb and veggies. Season with salt & pepper. Cover, bring to the boil, then simmer for 60 minutes, until you get a sticky, thick sauce.
  5. Add the drained chickpeas and dried fruits. Cook for another 30 minutes. If the sauce is too thick, add more water.
  6. Stir in the chopped coriander just before serving.