One-Pot Lamb & Potato Tagine With Toasted Almonds

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a matching lid over a medium heat

Once hot, add the blanched almonds and cook for 3 min or until they've darkened slightly in colour

Once toasted, set them aside to cool and reserve the pan

Meanwhile, peel and chop the brown onion[s]

Return the pan to a medium heat with a drizzle of olive oil

Once hot, add the chopped onion with a pinch of salt and cook for 3-5 min or until softened

Meanwhile, chop the potatoes (skins on) into bite-sized pieces

Once the onion has softened, add the ground cumin, ground coriander, ground turmeric and ground cinnamon with 1 tsp [2 tsp] sugar and cook for 1 min or until fragrant  

Once fragrant, add 1 tbsp [2 tbsp] flour and mix to combine

Increase the heat to medium-high, add the lamb mince and cook for 3-5 min or until browned all over, breaking it up with a wooden spoon as you go

Meanwhile, drain and rinse the chickpeas

Dissolve the beef stock cube[s] in 400ml [750ml] boiled water

Once the lamb is browned, add the beef stock, chickpeas, chopped potatoes and diced apricots to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 15 min or until the potatoes are almost tender

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the potatoes are almost tender, add the shredded kale to the pan with a pinch of salt and pepper and cook, covered, for a further 2-3 min or until everything's cooked through

Tip: if your tagine is looking a little dry add a splash more water!