Lamb Tagine

• 1 tbsp of Olive Oil or MCT Oil
• 600g of Lamb, cut into cubes
• 2 Onions, peeled and sliced
• 2 Garlic cloves, crushed
• Salt and Pepper
• 2 tsp of Cumin
• 2 tsp of coriander
• 2 tsp of Paprika
• 1/2 tsp of ground Cinnamon
• 2 Spice capsules
• 1 tsp of Harissa Paste
• 1 400g tin of Cherry Tomatoes
• 400ml of Bone Broth
• 2 tbsp of Maple Syrup
• 1 400g tin of Black Beans, rinsed and drained
• 1 Bay leaf
• 2 large scoops of Collagen
• 1 medium Butternut Squash, peeled and chunked
• 50g of Apricots, halved
• Generous handful of flat leafed Parley and lemon wedges to serve.

Step 1

Preheat the oven to 180C. Season the lamb chunks with salt and pepper and heat your oil in a large casserole dish.

Step 2

Brown the Lamb: Heat the MCT Oil in a large pot or tagine over medium-high heat. Add the lamb cubes and brown on all sides. Remove the lamb and set aside.

Step 3

Sauté the Aromatics: In the same pot, add the onions and garlic. Sauté until softened and fragrant.

Step 4

Add Spices: Stir in the smoked paprika, contents of your Spice capsules, ground cinnamon, and harissa paste. Cook for 1-2 minutes until the spices are fragrant.

Step 5

Combine Ingredients: Add the tomatoes, bone broth, maple syrup, black beans, bay leaf, and collagen. Stir well to combine.

Step 6

Add your lamb and bring to a simmer. Cook in the oven for 1 1/2 hours

Step 7

Add in your butternut squash and apricots and cook in the oven for a further 45 minutes.

Step 8

Serve with a sprinkling of parsley and lemon wedges.