Spicy lamb tagine

2tbsp oil
600g lean lamb,from leg or shoulder,cubed
1 large onion,chopped
1/2 level tsp each ground ginger,cumin,coriander and paprika
1 small cinnamon stick
3 tbsp tomato puree
1 small butternut squash
2tbsp chopped coriander,plus extra to garnish
125g ready-to-eat prunes
125g ready-to-eat dried apricots
50g whole blanched almonds
1tbsp cornflour
couscous or rice to serve

Preheat oven to 160c/140c/gas 3.Heat half the oil in a pan and cook lamb,in batches,until browned on all sides.Transfer to a casserole dish.Add onions and rest of oil to the panand cook until soft.Stir in spices and 2tbsp cold water and stir over over a medium heat for 1 min.Add to the lamb with the cinnamon stick.Add 200ml hot water and tomato puree to the pan and heat until simmering,stirring to pick up spices left in pan.Pour over the lamb and add another 300ml hot water.Cover and cook in oven for 1 hour.Meanwhile peel and halve the squash,and remove seeds and fibres.Cut into large cubes.Add to casserole,cover and cook for another 30min.Add coriander,prunes and apricots and half the almonds.Cover and cook for another 30min.Mix the cornflour with a dash of cold water and stir in.Cook for another 5min.Roast the rest of almonds in oven for 5min until golden brown.Remove cinnamon stick,sprinkle on the roasted almonds and extra coriander and serve with rice or couscous.


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