300ml/10½fl oz/1¼ cup gluten-free and dairy-free lamb stock
a small pinch of saffron threads
2 tbsp ground almonds
2 large courgettes, cut into large pieces
200g/7oz butternut squash or pumpkin, peeled and diced
2 tomatoes, skinned and quartered
1 tsp harissa
2 tbsp chopped flat-leaf parsley leaves
sea salt and freshly ground black pepper
Method
Put the apricots in a small bowl and just cover them with boiling water. Leave to soak for an hour. Preheat the oven to 180°C/350°F/Gas 4.
Heat the olive oil in a flameproof casserole and brown the lamb in batches all over, then lift out with a slotted spoon and set aside.
Add the chopped onion to the casserole and cook gently for 10 minutes until soft and golden. Add the garlic and spices and cook them for a further 2 minutes, then return the lamb to the casserole.
Add the apricots and their soaking liquid, the canned tomatoes and the stock. Stir in the saffron and ground almonds and season with sea salt.
Heat to simmering point, then cover the casserole and cook in the oven for 1 hour. Add the courgettes, squash, tomatoes and harissa, with a little extra water if necessary. Put the lid back on and return the casserole to the oven for a further 30 minutes.
Season with salt and pepper, adding extra harissa if desired, then scatter over the parsley and serve.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-lamb-tagine