‘Tagine’ is just a fancy name for a Moroccan-inspired casserole. They usually contain fruit such as dried apricots or prunes, so their natural sweetness often appeals to children.
600g lean lamb, cut into 2cm dice
1 large onion, chopped
2 cloves garlic, minced
1½ teaspoons each of ginger, cumin, sweet paprika and turmeric, ground
400g tin Roma tomatoes, chopped
2 cups (500ml) water
¾ cup dried apricots, roughly chopped
Sea salt & pepper
Heat oil in a large saucepan over medium–high heat then add lamb (in batches, if necessary). Cook until well browned all over then remove from the pan.
Add a little more oil to the pan and reduce heat to low. Add onion and garlic and cook for a few minutes or until the onion is translucent.
Add all of the spices and cook for a few minutes, or until very fragrant.
Return meat to the pan and add tomatoes and water. Bring to a simmer and cook, partially covered, for an hour or until the meat is tender. Add more water if it’s getting too thick. Add apricots, salt and pepper and allow to cool.
Freeze: Spoon the lamb tagine into plastic containers or zip-lock bags and freeze.
Defrost: In the microwave or on the stovetop.
Reheat: Remove the food from the plastic bag and reheat in microwave (or on the stove) until hot, then allow to cool to a suitable temperature.
Serve: With couscous.
Serves: approx. 4