Lamb Tagine

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the olive oil in a heavy-based pan and add the onion and carrot. Let it cook for 3- 4 mins until softened.
2. 2Add the diced lamb and brown all over. Fold in the garlic and all the spices and let it cook for a few mins more or until the aromas are released.
3. 3Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and turn up the heat until boils.
4. 4Turn down to a simmer, put the lid on and cook for 1 hour.
5. 5Remove the lid and cook for a further 30 mins, then mix in the squash. Leave to cook for 20 – 30 mins more until the squash is soft and the lamb is tender.
6. 6ServeServe alongside rice or couscous and sprinkle with parsley and pine nuts, if using.