Lamb squash apricot tagine
Ingredients
- 2 tbsp oil
- 1 large onion, finely chopped
- 2 garlic clove, finely chopped
- 1 tbsp ras-el-hanout
- 1 tsp ground coriander
- 600g lamb leg, diced into 2cm pieces, excess fat trimmed
- 200g butternut squash, diced
- 200g soft dried apricot
- 400g can chopped tomato
- 500ml lamb or beef stock
- zest 1 lemon
- small bunch coriander
- couscous and natural yogurt, to serve
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