Ingredients (15)⌄
2 tblsp Olive Oil
1 finely sliced Onion
2 chopped Carrots
500g Lamb Leg
2 cloves minced Garlic
½ tsp Cumin
½ tsp Ginger
¼ tsp Saffron
1 tsp Cinnamon
1 tblsp Honey
100g Apricot
1 Vegetable Stock Cube
1 medium chopped Butternut Squash
Steamed Couscous
Chopped Parsley
Lamb Tagine
Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat.