Moroccan Lamb Tagine with Carrots and Zucchini

Ingredients

• 180 g boneless lamb shoulder, cut into small cubes
• 1 tbsp olive oil
• 1 carrot, sliced
• ½ zucchini, cut into chunks
• ¼ yellow onion, finely chopped
• 1 clove garlic, minced
• 0.125 tsp ground cinnamon
• ¼ tsp ground ginger
• 180 ml gluten-free low-sodium chicken stock
• 1 tbsp flat-leaf parsley, chopped

Method

1. Brown the lamb in olive oil until golden on several sides.
2. Stir in onion, garlic, cinnamon and ginger until fragrant.1 min timer
3. Add carrot and stock; cover and simmer until the lamb softens.20 min timer
4. Add zucchini and simmer until tender but holding its shape.8 min timer
5. Scatter parsley over the tagine and serve warm.