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Tanya Wasiuta

Lamb and Apricot Tagine

Recipes

Lamb & Apricot Tagine

 The aromas and tenderness of meats with tagine cooking will let you create delicious meals right in the comfort of your home, so bring all the fragrant flavours and authentic tastes of Moroccan one pot cooking into your kitchen.

So here's a tasty little recipe to inspire you to try tagine cooking

DIFFICULTY LEVEL: EASY
TIME: 15 mins Prep/ 2.5 Hrs Slow Cooked
HEALTHY RATING: 9/10
IDEAL FOR: Sunday Lunch 

INGREDIENTS

2 tbsp Olive Oil
2 Large onions finely chopped
2 Garlic Cloves crushed
25g Plain flour
400ml Tomato passata
750g boneless shoulder of lamb, trimmed and cut into cubes
2 tsp Ground Cinnamon
2 tsp Ground Cumin
2 tsp Ground Paprika
2 tsp Ground Turmaric
250g Dried apricots (halved) 
Salt and Pepper (season)
Chopped Mint or Parsley (garnish) 


METHOD

1. Pre-heat the oven to 160°C.

2.Add the oil to the tagine and heat over a medium heat, add the onions and garlic and fry for 10 minutes, stirring occasionally.

3. Add the lamb to the tagine, sprinkle with the flour, cumin, paprika, cinnamon, turmeric, salt and pepper. Cook, for 5 minutes.

4.For the sauce, add the passata to a measuring jug and make up to 1 pint with cold water, pour into the tagine, add the dried apricots and stir.

5. Heat until the sauce starts to simmer, cover with the tagine lid, and cook in the oven for about 2½ hours or until the lamb has become really tender.

6. Serve with freshly made rice or couscous and garnish with chopped parsley.

 


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