LAMB TAGINE

One meal. Two versions. The whole family fed.

Rich, gently spiced and slow-cooked until the lamb is beautifully tender. The grown-up version gets an extra hit of harissa, chilli, apricots, almonds and honey, while the Tiny Feaster version keeps all those lovely warming flavours without the added salt, chilli or honey.

Serves 4 adults and 4 tiny feasters

Oven: 180°C

Cooking time: Around 2½ hours

Grown-Up Lamb Tagine

Ingredients

ADULTS

• Drizzle of olive oil

• 1 large onion, roughly chopped

• 2 tbsp garlic & ginger purée

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp ground cinnamon

• 1 tsp turmeric

• 2 tbsp tomato purée

• 600g diced lamb shoulder

• 1 tsp chilli powder

• 1 tsp harissa paste

• 75g dried apricots, roughly chopped

• 1 and a half tins of chopped tomatoes

• 1 tin of chickpeas

• Handful of flaked almonds

• 1 tsp honey

• Salt, to taste

Method

1. Heat a drizzle of olive oil in a casserole dish. Add the onion and garlic & ginger purée and cook gently until the onion has softened.

2. Add the cumin, coriander, cinnamon, turmeric and tomato purée. Cook over a medium heat for a couple of minutes, stirring, until the spices are fragrant and the tomato purée has cooked out.

3. Add the diced lamb shoulder, chilli powder and harissa. Stir really well so the lamb is completely coated in all those lovely spices.

4. Add in one and half tins of chopped tomatoes and a tin of chickpeas.

5. Add the chopped apricots, flaked almonds and honey. Season with salt to taste and mix everything together.

6. Cover with a lid and transfer to the oven at 180°C for around 2½ hours, until the lamb is beautifully tender and the sauce is rich and sticky.

7. Give everything a good stir before serving.

Tiny Feaster Lamb Tagine

Ingredients

• Drizzle of olive oil

• 1 small onion, finely chopped

• ½ tsp garlic & ginger purée

• ½ tsp ground cumin

• ½ tsp ground coriander

• ½ tsp ground cinnamon

• ½ tsp turmeric

• 1 tbsp tomato purée

• half a tin of chopped tomatoes

• 200g diced lamb shoulder

• 20g dried apricots, very finely chopped

Method

Follow exactly the same method: soften the onion and garlic & ginger purée, cook out the spices and tomato purée, then add the lamb and finely chopped apricots.

Cover and cook alongside the grown-up tagine at 180°C for around 2½ hours, until the lamb is extremely tender. For younger Tiny Feasters, shred or chop the lamb into an age-appropriate texture before serving.

To serve

We love this with fluffy couscous, warm flatbreads and a creamy feta dip. For Tiny Feasters, simply serve with appropriately prepared couscous and flatbread, and keep their accompaniments low in salt.

One meal. Two versions. Everyone around the same table.

Check both tagines during cooking. If they’re becoming too dry before the lamb is tender, add a splash of water, stir and return to the oven

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