Lamb tagine

Step 1
Heat oil in a heavy saucepan over high heat. Cook lamb in batches until brown on all sides. Remove from the pan and set aside.

Step 2
Add the paprika, Moroccan spice mix, garlic and ginger to the saucepan and cook for 1 minute.

Step 3
Add the onions and carrots, and cook over a medium heat, adding the fresh orange juice to prevent sticking.

If cooking on the stove:

Step 4
Add the sweet potato and the lamb with its juices, the tomato paste, water and beef stock powder and simmer for 35–45 minutes.

Step 5
Add the chickpeas, apricots and orange zest, and simmer 10 minutes or until the lamb is tender.

If cooking in a slow cooker:

Step 4
Transfer the lamb and cooked spice mix to the slow cooker. Add the tomato paste, water and beef stock powder and cook on medium for 6 hours.

Step 5

Add the sweet potato, chickpeas, apricots and orange zest and continue to cook for another 2 hours. 

Serving suggestion: serve with couscous or brown rice sprinkled with fresh herbs.

Food safety tip: if you are packing leftovers for lunch, lamb needs to be kept cold so pack an ice brick.