I’m gonna be honest guys, I had a craving for tagine this weekend and I am absolutely delighted with this week’s tasty creation – I hope you guys enjoy it too!

Recipe (Serves 6)

Ingredients

• 1 tbsp olive or rapeseed oil
• 1 tsp of ground cumin
• 1 tsp of ground cinnamon
• 1 tsp of ground coriander
• 1 tsp of sumac
• 1 tsp of ground turmeric
• 3 tbsp of tomato puree
• 1 garlic clove, peeled and minced
• 1 red onion, peeled and diced
• 1 medium carrot, peeled and chopped into coins, then quarter the coins
• 1 courgette, stem removed, chopped into coins, then quarter the coins
• 1 aubergine, stem removed and sliced into bite size pieces
• 1 x 400ml tin of chopped tomatoes
• 1 x 400g tin of chickpeas, drained and rinsed
• 2 tbsp balsamic vinegar
• 500g of minced lamb
• 200ml of water or stock
• 1 handful of dried apricots or sultanas (or a mixture)
• 1 handful of chopped or flaked almonds (to serve)
• Fresh mint, to serve
• To serve: Couscous, quinoa, or brown rice)

Method 

1. Wash and prepare your veggies as above. Set aside. Slice the dried apricots in half and set aside.
2. Heat the olive oil in a medium size pot, then add the chopped onions and garlic. Cook for 3-4 minutes until the onions are softened, then add the veggies and cook for another 3-4 minutes.
3. Add the lamb, and cook until slightly browned.
4. Add the spices, and stir for another 5 minutes to coat the beef and veg in them.
5. Add the chopped tomatoes, tomato puree and water, and stir everything to mix it all together.
6. Bring the tagine to the boil, then turn the heat all the way down to the lowest setting, add the apricots, stir them in and simmer for 20 minutes.
7. While the tagine is simmering, cook your chosen side dish.
8. After the simmer time you’re good to go! Add the mint on top to serve.

Enjoy guys! Tag me if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x