Easy Lamb, Chicken, or Vegetable Tagine
If sitting down and eating dinner together during the week is tricky then this really is an ideal dish to serve the family. And ideally, if you have a slow cooker, the ingredients can be slung in the morning and will be ready to eat by the evening. For a vegan option add butternut squash or sweet potatoes – or even both instead of the meat.
600g of lean lamb or chicken diced into cubes
2 red onions
3 cloves of garlic
2 tablespoons of olive oil
Can of chickpeas
Teaspoon on cumin
Three level tablespoons of tomato puree
400ml of water
250g dried apricots
150g plain yogurt
2 tablespoons of chopped coriander
Fry the meat in one one tablespoon of olive oil until lightly browned.
Remove the meat from the frying pan and add the remaining olive oil, onions and garlic and fry until the onions are soft.
Add the harissa paste, tomato puree, and dried apricots, stir in thoroughly, then add the meat back into the pan. Add the water and bring to simmering point and either cover and cook on the hob for an hour and a half or place the tagine in the oven or slow cooker.
Serve this with couscous. And add a dollop of yogurt and chopped coriander to the tagine when you dish up. This tagine is really one of those dishes which just gets better the longer it is cooked – so late arrivals at dinner will not be a problem.