Dr Clare Bailey's lamb and squash tagine - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Dr Clare Bailey’ s lamb and squash tagine By You Magazine - January 19, 2020 Get to love fibre-packed chickpeas (I like to slip them into salads and stews) to help you feel fuller for longer and to be kind to your gut microbes, so they in turn can help your brain. Butternut squash and nuts give this tagine an extra healthy boost. Serve accompanied by green veg such as thin green beans or steamed leaves with brown rice, quinoa or bulgur wheat. Chris Alack SERVES 4 4 tbsp extra virgin olive oil 1 large onion, peeled and thinly sliced 500g lamb neck fillet, trimmed and cut into roughly 3cm chunks 2 garlic cloves, peeled and crushed 2 tbsp harissa paste (ideally rose harissa) 2 x 400g cans chopped tomatoes 400g can organic chickpeas in water (not drained) 1 lamb or vegetable stock cube, crumbled 400g butternut squash, scrubbed, deseeded and cut into roughly 3cm chunks (peel if you prefer) 15g bunch fresh coriander, leaves coarsely chopped 20g toasted flaked almonds sea salt and black pepper 1. Preheat the oven to 190C/170C fan/gas 5. 2. Put the oil and the chopped onion in a medium flameproof casserole over a low heat. As soon as the onion begins to sizzle, add all the ingredients except the butternut squash, fresh coriander and flaked almonds. 3. Stir in 100ml water. Season with a little sea salt and lots of ground black pepper. Bring to a gentle simmer, stirring occasionally. 4. Cover the casserole with a lid and cook in the oven for 45 minutes. Take out of the oven, stir in the squash then cover again and cook for 45-60 minutes, or until the lamb is very tender and the sauce has thickened. 5. Add a little freshly boiled water if needed to loosen the sauce and stir in half the chopped coriander leaves. Sprinkle the remaining coriander and flaked almonds on top just before serving. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved