Preheat the oven to 180 Celsius or if using a fan oven to 160 Celsius.

Take a deep casserole dish that can be placed in the oven. We used a casserole dish by Le Creuset. Add 1 tbsp of olive oil and place on a stove on a medium heat.

Season the lamb with salt and pepper and cook in batches until browned on all sides. Set aside in a bowel.

In the same casserole dish fry the onions on a medium heat until translucent and then add the garlic, ginger, cinnamon stick and the ras el hanout and mix well and cook for a couple of minutes.

Add the tomato paste and the bone/meat broth and give it a good mix and bring the mixture to a boil.

Add the browned meat and the chopped apricots as well as the butternut squash, golden beetroot and any other root vegetables you are using and combine well.

Cover the casserole dish with a lid and place in the oven for 90 minutes.

Warm the pre-cooked red and white quinoa or make your own, according to the instructions on the package.

Take the Casserole out at 80 minutes and add in the Batavia lettuce and spinach and mix it through and place back in the oven for 10 more minutes.

Place the quinoa in a warmed bowl and top with the tagine and sprinkle with chopped coriander leaves and serve with a wedge of lime.