I love this dish out of Mary Berry cook now eat later a great book for planning ahead a link for your own copy is here
This is a really straight forward dish just prep and put in the oven and sit back and wait so my kind of dinners 🙂
1 tbsp sunflower oil
2 large onions, peeled and finely chopped
2 garlic cloves, crushed
450g boneless shoulder of lamb, trimmed and cut into 4cm (1½ in) cubes
2 x 400g tins of chopped tomatoes
1 tsp ground paprika
1 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground hot chilli powder
salt and freshly ground black pepper
250g (9oz) ready-to-eat dried apricots, halved
good pinch of saffron soaked in 3 tbsp of hot water
chopped parsley and mint for garnish
Preheat the oven to 160°C (fan 140°C/325°F/Gas 3). Heat the oil in a large pan or flameproof casserole.
Add the cubes of lamb to the pan, then remove using a slotted spoon and place to one side. Add the onions and garlic and fry over a medium heat for 10 minutes or until golden, stirring occasionally. Then add the paprika, ginger, cinnamon, chilli powder, saffron and the water, honey and salt and pepper.
Pour the tomatoes into the mixture and give it a good stir then add the lamb back to the pan. Add the apricots.
Bring to the boil then transfer to an ovenproof dish and cook in the oven for around 2 hours
Serve the Tagine with freshly made couscous, or rice if you prefer and garnish with chopped flat-leaf parsley.