Preheat the oven to 170°C (150°C fan) mark 3. Heat 1tbsp of the oil in a large flameproof casserole dish. Dust the lamb with the flour and season. Brown lamb in batches, then set aside.
Step 2
Lower the heat and add remaining oil to the pan. Gently fry onion and carrots for 10min until they soften. Return lamb to the pan with the tagine paste, tomatoes, purée and stock. Cover, bring to the boil, then put in the oven for 50min or until tender.
Step 3
Put the pan back on the hob and bring to a simmer. Add lentils and broccoli, then simmer for 2-3min until the broccoli is tender. Garnish with coriander and serve with couscous.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
