ONE AND DONE

Save on the washing up with these hearty and delicious single-pot recipes

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Persian lamb tagine

SERVES 4

INGREDIENTS

3 tbsp olive oil

1 red large onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp ras-el-hanout

1 tsp ground coriander

1 tsp cumin

1 tsp turmeric

1 tsp cinnamon

600g lamb leg, diced

200g soft dried apricots, chopped

A large pinch of saffron

400g can chopped tomatoes

500ml lamb stock

Salt and pepper, to season

Zest of 1 lemon

A handful of pomegranate seeds

Fresh mint, to garnish (optional)

METHOD

Preheat the oven to 180°C/ 160°C fan/gas mark 4. Heat the oil in an ovenproof casserole dish, add the onion and cook for 5 minutes until softened. Add the garlic and spices (not the saffron) and cook for 2 minutes, stirring occasionally.