Lamb Tagine by Feisty Tapas

olive oil, lamb leg, ground cumin, cinnamon, curry powder, onion, garlic, tomatoes, clear honey, chickpeas, lamb stock cube, sweet potato, dried apricots, water, flat leaf parsley, lemon zest


– A drizzle of extra virgin olive oil or oil (about a tablespoon)
– 850 to 900 g lamb leg, diced
– 3 teaspoons ground cumin
– Half teaspoon cinnamon (and a pinch more for luck)
– 1 teaspoon medium curry powder
– 2 medium onions (halved and sliced (or 4 if they are quite small)
– 2 garlic cloves (peeled and chopped)
– 400 g tin of chopped tomatoes
– 3 tablespoons clear honey
– 400 g tin of chickpeas, drained and rinsed
– 1 lamb stock cube
– 1 medium sweet potato, diced, not too small
– 75 g no-soak dried apricots
– 100 ml water
– Fresh flat leaf parsley
– Lemon zest



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