Gluten-Free Lamb and Carrot Tagine

Ingredients

• 220 g boneless lamb shoulder, cut into 3 cm pieces
• 0.45 tsp fine salt
• 1 tsp olive oil
• 1 carrot, cut into thick half-moons
• ½ zucchini, cut into thick half-moons
• 1 clove garlic, crushed
• 0.1 g saffron threads, steeped in water
• 180 ml water
• 20 g dried apricots, chopped
• 8 g flat-leaf parsley, chopped

Method

1. Salt lamb and brown deeply in hot olive oil on all sides.
2. Add carrot and garlic; cook until fragrant and lightly browned.3 min timer
3. Add saffron water and apricots, scraping browned bits from pan.
4. Cover and simmer until lamb is tender and sauce thickens.25 min timer
5. Stir in zucchini; cook until just tender, then scatter parsley.8 min timer