This colourful and fabulously warming dish makes stunning use of this season's best ingredients.
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
- Large bunch fresh coriander
- 100g shelled pistachios, roughly chopped
- Seeds of 1 pomegranate
- 4 flatbreads
- natural yoghurt
- To a pan on a high heat, add onions and diced lamb and seal on all sides for 1-2 minutes.
- Add garlic, pumpkin, apricots and spices, stir to caot and cook for two minutes.
- Add honey, vinegar, cinnamon stick, chickpeas and chopped tomatoes, then top up with lamb stock to cover.
- Bring to a simmer, then reduce to a low heat and cook for 3 hours, stirring at regular intervals to prevent sticking.
- After three hours, the sauce will have reduced and thickened and the lamb will be meltingly tender.
- Serve topped with plenty of chopped pistachios, coriander and pomegranate jewels and a side of flatbread.
- This is also gorgeous with couscous, rice or even cauliflower rice!