Lamb Tagine

Ingredients

• 250 g lamb shoulder, boneless, cut into 3 cm cubes
• ½ tsp fine salt
• 1 tbsp olive oil
• 1 yellow onion, thinly sliced
• 1 carrot, cut into thick coins
• 2 cloves garlic, minced
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground cumin
• 180 ml gluten-free chicken stock
• 30 g dried apricots, chopped
• 1 tbsp fresh mint, chopped
• ½ tsp lemon zest

Method

1. Salt the lamb and brown it well in hot oil on all sides.
2. Add onion and carrot; cook until the onion softens.5 min timer
3. Stir in garlic and spices until fragrant, then add stock and apricots.
4. Cover and simmer gently until the lamb is tender and sauce thickens.25 min timer
5. Stir in mint and lemon zest, then serve the braise hot.