Lamb Tagine with Butternut Squash and Chickpeas

Serves 4


  • 700g (1½) lean stewing lamb, cut into pieces
  • 1 red onion, diced
  • 1 red pepper, cut into chunks
  • 2 good handfuls of butternut squash flesh, cubed
  • 400g tin of chick peas, rinsed and drained
  • 2 garlic cloves, pressed
  • 4 cm (1½ in) piece of ginger, finely diced
  • 6 strips of lemon rind, finely sliced
  • 3 tbsp dried cranberries
  • 1 tsp cumin seeds
  • 2 tsp ground corriander
  • 8 cardamom pods, seeds crushed
  • 1 tsp cinnamon
  • 2 tbsp gluten-free flour
  • 425ml (¾ pint) stock (150ml - 5fl oz if slow cooking)
  • 2 tbsp tomato puree
  • 1 bay leaf
  • Salt and pepper

For a vegetarian version of this tagine remove the lamb and add extra vegetables (such as leeks, celery, celeriac, parsnips, green beans, mushrooms) until you have about 1.35kg (3lbs) in weight.

  1. Preheat the over to 180°C (160°fan) gas mark 4.
  2. Place the lamb, vegetables, chickpeas, garlic, ginger, lemon rind, cranberries, spices and gluten-free flour into a casserole dish and toss the ingredients to coat with flour and spices.
  3. Mix the stock with the tomato puree, add to the casserole and stir to combine, then tuck the bay leaf down the side.
  4. Cover the casserole and cook in the centre of the oven for about 2 hours or slow cook for 6-8 hours.
  5. Remove the bay leaf, season with salt and pepper and serve.