2 tablespoons oil
1 large white onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon Arabic Spice Mix (you can get this at the Mediterranean Market)
1 teaspoon ground coriander
1.5 pounds lamb stew meat
1 butternut squash, diced
1 cup dried apricots, chopped
1 (14.5-oz.) can diced tomatoes
2 cups beef stock
zest of 1 lemon
small bunch cilantro
couscous and natural yogurt, to serve
Heat oven to 400. Heat the oil in tagine on the stove top; add the onion and cook for five minutes until softened. Stir in the garlic and spices and cook for a couple minutes more.
Add the lamb, squash, and apricots to the tagine; pour over the tomatoes and stock, season well, and bring to a boil. Put the lid on and transfer to the oven. After an hour, stir and return to the oven, uncovered, for another 15 minutes.
Check the seasoning. Sprinkle in the zest and coriander, and serve in warm bowls with couscous and yogurt.