Directions

1. In a large mixing bowl, combine the meat with the Tagine Spice Blend. Mix well to ensure the meat is fully coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

2. Preheat your oven to 160°C (320°F).

3. In a large, oven-safe pot or tagine, heat the vegetable oil over medium heat. Add the onions and garlic, and cook until softened, about 5 minutes.

4. Add the marinated meat to the pot and cook until browned on all sides, about 5-7 minutes.

5. Stir in the chopped tomatoes and stock, followed by the carrots, courgette, aubergine, and dried apricots.

6. Bring the mixture to a boil, then cover and transfer to the preheated oven. Cook for 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.

7. Garnish with fresh coriander.

8. Serve hot with couscous or rice.