Moroccan Lamb Tagine with Carrot and Zucchini

Ingredients

• 180 g boneless lamb shoulder, cut into bite-size pieces
• 1 carrot, sliced
• ½ zucchini, cut into half-moons
• ½ yellow onion, sliced
• 1 tbsp olive oil
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• 1 clove garlic, minced
• ¾ cup gluten-free chicken stock
• 2 dried apricots, chopped
• 1 tbsp lemon juice
• 0.4 tsp salt
• 1 tbsp fresh parsley, chopped
• 1 tbsp slivered almonds, toasted

Method

1. Season lamb with salt, then brown deeply in hot olive oil.
2. Soften onion and garlic in the drippings; stir in cumin and cinnamon.3 min timer
3. Add stock and apricots; simmer until lamb is tender and sauce reduces.20 min timer
4. Stir in carrot and zucchini; simmer until tender and sauce coats.10 min timer
5. Finish with lemon and parsley; scatter toasted almonds over the tagine.