Lamb, apricot & squash tagine - Greenfields Store

Ingredients

• 500g lamb shoulder, diced into bite-sized pieces
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 2 tsp Greenfields Moroccan tagine spice blend
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground turmeric
• 400g butternut squash, peeled and cut into chunks
• 150g dried apricots, halved
• 400g canned chopped tomatoes
• 300ml lamb or vegetable stock
• Zest of 1 lemon
• 2 tbsp freshly chopped coriander
• Salt and pepper to taste
• Cooked couscous or fluffy white rice, to serve