This colourful and fabulously warming dish makes stunning use of this season's best ingredients.


Serves 4

For the tagine

  • Rapeseed oil for the pan
  • 2 onions, diced
  • 3 garlic cloves, crushed
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 cinnamon stick
  • 1/4 tsp ground cloves
  • 1 tbsp ground cumin
  • 1 tbsp paprika (not smoked)
  • 1 tbsp ground turmeric
  • 1kg lamb shoulder
  • 500g pumpkin or butternut squash, chopped into cubes
  • 2 400g tins chopped tomatoes
  • 250g dried apricots
  • 500ml lamb stock
  • 1 tbsp honey
  • 400g tin of chickpeas, drained and rinsed
  • 1 tbsp apple cider vinegar

To serve

  • Large bunch fresh coriander
  • 100g shelled pistachios, roughly chopped
  • Seeds of 1 pomegranate
  • 4 flatbreads
  • natural yoghurt


  1. To a pan on a high heat, add onions and diced lamb and seal on all sides for 1-2 minutes.
  2. Add garlic, pumpkin, apricots and spices, stir to caot and cook for two minutes.
  3. Add honey, vinegar, cinnamon stick, chickpeas and chopped tomatoes, then top up with lamb stock to cover.
  4. Bring to a simmer, then reduce to a low heat and cook for 3 hours, stirring at regular intervals to prevent sticking.
  5. After three hours, the sauce will have reduced and thickened and the lamb will be meltingly tender.
  6. Serve topped with plenty of chopped pistachios, coriander and pomegranate jewels and a side of flatbread.
  7. This is also gorgeous with couscous, rice or even cauliflower rice!