Lamb Tagine (serves 4)


1 tablespoon olive oil
600g diced leg of lamb
400g pack of fresh vegetable casserole mix available from most supermarkets
2 teaspoons Bart Ras El Hanout spice mix
1 tablespoon of tomato puree
500ml of cold water
1 tablespoon of clear honey
100g soft apricots, halved

  • Heat the oil in a heavy based casserole dish
  • Add the lamb and fry until golden on all sides
  • Add the vegetable stew mix, spices, tomato puree and seasoning and cover with cold water
  • Bring to the boil, reduce the heat and simmer gently for 1 and a half hours until the lamb is tender. Stir occasionally
  • Add the honey and apricots to the pan and return to the heat for a further 30 minutes

Serve with couscous