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Feeling hungry like a wolf (runner)?

Having finished the Wolf Run you may be cold, you may be tired but the endorphins will be flowing and there will be a sense of achievement. What could add to this high? Knowing that there is a tasty, warming and filling meal waiting at home that will take no effort at all. Fruity Lamb Tagine is perfect for such an occasion.

Why is Fruity Lamb Tagine a winner? It can either be cooked in advance on Saturday using the cooking instructions given below. This will allow time for the flavours to develop and it can then just be warmed on your return. Or made in a slow cooker and left to cook while out. Tagine goes well with couscous which just needs to be mixed with boiling water plus this recipe is complete. It has protein to mend hard worked muscles, carbohydrate to reenergise and there is no need to add extra veg.

Fruity Lamb Tagine

2 tbsp olive oil

500g lean diced lamb

1 large onion, roughly chopped

2 large carrots, quartered lengthways and cut into chunks

2 garlic cloves, finely chopped

2 tbsp ras-el-hanout spice mix *

400g can chopped tomato

400g can chickpeas, rinsed and drained

200g dried apricot

600ml chicken stock

To serve (optional but adds that little extra something)

120g pack pomegranate seeds

2 large handfuls coriander, roughly chopped

Couscous, prepared as per pack instructions

Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.

When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate herbs and couscous.

Enjoy, you’ve earned it!

*Ras el hanout is a North African spice mix of cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. It is available in larger supermarkets, or use a mix of the spices above.



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