Adam Liaw’s lamb sausage tagine

Ingredients2 tbsp extra virgin olive oil1kg lamb, garlic and oregano sausages1 brown onion, diced3 garlic cloves, roughly chopped1cm ginger, peeled and finely chopped2 tbsp tomato paste2 tbsp ras-el-hanout (Moroccan seasoning)1 cinnamon stick2 tbsp plain flour500ml chicken stock½ butternut pumpkin, peeled and cut into 2cm cubes400g can chickpeas, drained and rinsed½ cup roughly chopped dried apricotssalt and pepper, to season¼ cup roughly chopped flat-leaf parsley¼ cup roughly chopped almondslemon wedges, to serveMethodStep 1Heat a large casserole or tagine over medium heat and add the olive oil. Fry the sausages until browned, then remove from the pan. Add the onion, garlic and ginger and fry for a few minutes, then add the tomato paste, rasel-hanout, cinnamon and flour. Cook for a further 5 minutes, moistening with a little chicken stock if needed.Step 2Add the remaining chicken stock and combine, then add the pumpkin, chickpeas and apricots. Return the sausages to the pan, cover and cook for 30 minutes until the pumpkin is soft.Step 3Season with salt and pepper, then scatter with the parsley and almonds. Serve with wedges of lemon.Adam’s tip: In Australia, we love to serve tagines with couscous. In Moroccothey are considered separate dishes, and tagines are usually served with breads.The best recipes from Australia's leading chefs straight to your inbox.Sign up