Moroccan Lamb Tagine

(serves 4)

You will need:

500g lamb neck fillet

1 tin chick peas

50gm Spice'n'Easy Moroccan Rub

2 Tablespoon Cooking oil

12-16 dried apricots

1 large onion diced

1 carrot diced

2 sticks of celery finely chopped

1 small bunch Parsley and  Mint finely chopped

Water, salt and pepper

Method

Cut the lamb into large chunks and place in a glass bowl.  Spoon in 50g of Spice 'n' Easy Moroccan Rub and stir until lamb chunks are coated with the marinade (add a little water if necessary). Leave to marinate for 2 hours if possible.

Dice the onion celery and carrot and finely chop the fresh herbs.  Heat a little oil in a large casserole and add the diced vegetables fry for a minute or two then add the lamb. Stir fry until lamb is sealed then add tin of chickpeas including the liquid.  Add water to just cover the lamb.  Add the apricots and leave to simmer for an hour. 

After 1 hour the lamb should be tender and the apricots softened.  Taste and adjust seasoning if necessary. 

Sprinkle over the chopped herbs and serve on a bed of steamed couscous. 

VEGETARIAN OPTION

Replace the lamb with Aubergine and Butternut Squash .

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