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Moroccan Lamb & Apricot Tagine

Moroccan Lamb & Apricot Tagine

Time

2 Hours

Serves

4

Cuisine

Moroccan

Heat

Sultry

Dietary:

Making this recipe

Ingredients

Apricots, Dried - 115g / 4oz

Butter   - 45g / 1½oz

Lamb, Diced -550g / 1¼lb

Ras-el-Hanout - 4tsp

Onion - 1 Large, grated

Fresh Coriander - 4tbsp cut

Sea Salt - to taste

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Method

Cover the apricots with boiling water and leave to soak. Melt the butter in a tagine (or casserole) over a low heat. Mix in the onion, lamb and Ras-el-Hanout and gently cook for 2-3 minutes (do not let the lamb brown). Add 3tbsp of the coriander and enough water to just cover the meat. Bring to a boil, then lower the heat and simmer gently for an hour. Add the apricots and their liquid, some sea salt to taste and continue to gently simmer for another 30 minutes. Serve garnished with coriander. Great with couscous made up with 2tsp of Ras-el-Hanout added.

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