Lamb tagine with flatbread :)

I always forget about my beautiful tagine. This weekend I spied it hiding under the cupboard and decided to take advantage of a free weekend!

 I'm using Hugh fearnley whittingstall's 'magic bread dough' recipe again - it's honestly so easy you should definitely try it! You can play around with the ingredients in the tagine as long as you have a meat, some root veg, dried apricots, tinned tomatoes, stock and ras el hanout. 

Ingredients:

For the magic dough:

• 250g plain white flour
• 250g strong white flour
• 1½ level teaspoons fine sea salt
• 1 teaspoon instant dried yeast
• 1 tablespoon olive oil, plus a little extra for oiling

Recipe:

• Put the two flours into the bowl of the stand mixer with the salt and yeast. Mix well using the dough hook. Add the oil and 325ml warm water and mix to a rough dough. Knead for 5–10 minutes, until smooth. This is quite a loose and sticky dough, which is just as it should be – you get better-textured bread this way – so try not to add too much flour if you can help it, it will become less sticky as you knead.
• Trickle a little oil into a clean bowl, add the kneaded dough and turn it in the oil so it is covered with a light film. Cover with a tea towel or cling film and leave in a warm place to rise until doubled in size – at least an hour, probably closer to two – or if using the next day, wrap bowl in cling film and put straight into the fridge to prove slowly.
• When the dough is well risen and puffy, tip it out and ‘knock it back’ by poking it with your outstretched fingers until it collapses to its former size. It’s now ready to be shaped to your will.

For the tagine:

Ingredients:

• 2 tbsp oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp ras-el-hanout
• 1 tsp ground coriander
• 600g lamb leg, diced into 2cm pieces, excess fat trimmed
• 200g butternut squash, diced
• 200g soft dried apricots
• 400g can chopped tomatoes
• 500ml lamb or beef stock
• zest 1 lemon
• small bunch coriander
• natural yogurt, to serve

Recipe:

1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
2. Add the lamb, squash and apricots to the dish to brown
3. Then transfer the mix into the tagine, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
4. Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with yogurt.