Lamb Tagine is a tasty recipe using typical ingredients of North Africa. The chickpeas add a nutty flavour and enhance the texture of the dish, while the prunes add a little natural sweetness, and the spices make it delicious.
1 tbsp olive oil
750g boneless leg of lamb, cut into large cubes
3 tsp Go Spice Blend
500ml chicken stock, preferably fresh
250g shallots, peeled with root ends left intact
380g butternut squash, cut into small cubes
3 tbsp lemon juice
1 tbsp clear honey
230g cooked chickpeas
150g ready to eat prunes
1 tin artichokes, drained and cut in half
Salt, as required
Heat the oil in a large saucepan. Add the lamb in batches and cook until evenly browned. Add the Go Spice Blend and stir, cooking for about 30 seconds. Add the stock and bring to the boil, then turn the heat down and simmer for about one hour.
Add the squash, shallots, the lemon juice and honey, and cover the pan. Cook for about 30 minutes, until the vegetables are tender. Stir in the chickpeas and prunes, then add the artichokes. Cook for a further five minutes. Check the seasoning, adding salt and perhaps more spice mix, as required, and serve.