Lamb Tagine with Apricots

Say hello to something a little exotic

Serves 6

500g lamb, neck fillet, cubed
1 red onion, sliced
2 tbsp My Secret Kitchen Saffron Tagine Paste
250ml tomato passata
100g dried apricots, chopped
400g can chick peas
250ml stock or water
fresh coriander or mint to garnish

This dish is best prepared the night before cooking. Mix the Saffron Tagine Paste with the cubed lamb and leave to marinate overnight.

In a slow cooker or casserole dish, add the marinated meat to the remaining ingredients and slowly cook at 170°C (gas mark 3), for 4 hours. Serve with couscous, minted natural yogurt and lots of fresh coriander.

For an alternative tagine, try chicken with fennel and preserved lemons – or roasted aubergine, butternut squash and pumpkin seeds.