- 0.5 tsp ground cinnamon
- 1 tbsp plain flour
- 350 g pack diced lamb
- 1 tbsp olive oil
- 1 small red onion, finely chopped
- 1 tbsp tomato purée
- 500 ml low-salt chicken stock
- 8 dried apricots, roughly chopped
- 410 g tin chickpeas in water, drained
- 2 red peppers, deseeded and finely diced
- 200 g couscous, cooked according to pack instructions, to serve
In a bowl, mix together the ground cinnamon and flour. Add the lamb pieces and toss in the mixture until coated all over.
Heat the oil in a large, heavy-based pan or casserole, add the spiced lamb and chopped red onion and cook for 5 minutes until nicely browned all over.
Add the tomato purée, chicken stock, apricots, chickpeas and peppers. Stir to combine. Bring to the boil, then reduce the heat and simmer for 30-40 minutes, until the lamb is tender and the sauce has thickened.
For toddlers, leave to cool slightly and serve with a portion of the cooked couscous on the side. For baby, purée coarsely. If your baby likes to use fingers to feed themselves, serve giant couscous on the side.
Cook's tip: to freeze, allow the tagine to cool completely, then transfer to a freezer container and freeze for up to 3 months. Thaw completely and reheat gently in a pan with a splash of stock, until piping hot.