Plus at least 2 hours marinating


If you like slow-cooked lamb, scrag end chops are unbelievably good. Rich, luxuriant meat, absolutely packed with flavour. They're the perfect cut for this long, slow, gently cooked spiced tagine.  It's a perfect complete meal, as the vegetables are gently braised with the lamb, infusing all those wonderful, exotic flavours.  You’ll need a decent casserole dish or tagine for this recipe - something thick and sturdy with a lid that can, ideally, go straight from hob to oven.


The tagine can be cooked a day or two in advance - just reheat to a gentle simmer before serving. This dish can be served with couscous or bulgur wheat.


1. Place the lamb in a bowl with the ginger, coriander, cumin, paprika, saffron and chilli flakes, and mix well to coat the meat all over. Cover, and either refrigerate overnight or leave at room temperature for a minimum of 2 hours. When ready to cook, preheat the oven to 160°C fan.

2. Heat the olive oil over a medium heat in an ovenproof pan. Add the onions and cook until golden, then add the garlic and cook for 1 minute more. Remove and place on a plate. Add a little extra oil if needed and increase the heat to medium-high and brown the lamb on all sides. Return the onion and garlic to the pan with the tomato purée. Just cover the meat with boiling water and mix well, cover the dish, the place in the oven to cook for 1 hour and 30 minutes.

3. Add the butternut squash and courgette, mix well and cook for a further 30 minutes. Serve with simple, plain couscous.


• 1 kg lamb scrag/neck of lamb on the bone, cut into 6 pieces
• 1tsp ground ginger
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• pinch of saffron strands
• pinch of dried chilli flakes
• 1 tbsp olive oil, plus more if needed
• 2 onions, peeled and finely sliced
• 2 garlic cloves, peeled and sliced
• 1 tbsp tomato puree
• 1/2 butternut squash, peeled and chopped into 5cm chunks
• 2 courgettes, chopped into 5 cm chunks