Lamb and Apricot Tagine

This began with a recipe by chef Louise Franc in Cuisine Magazine No. 183 page 106. It was titled ‘Moroccan Lamb Stew’, which I thought looked interesting but I decided almost immediately to make it as a tagine, so it became ‘Moroccan Lamb Tagine’. Then I realised that I already had one of those on my list, so my interpretation ended up ‘Lamb and Apricot Tagine’ with thanks to Louise Franc.

 

Ingredients.

700g diced shoulder of lamb [butterflied forequarter is easiest].

1 tblsp paprika.

1 tblsp ground turmeric.

1 tsp cinnamon.

1 tsp ground cumin.

½ tsp white pepper.

4 cloves garlic, peeled and chopped.

1 30x30mm piece fresh ginger, peeled and chopped.

¼ cup olive oil.

1 tblsp balsamic vinegar.

3 tblsp plain flour.

2 medium onions, peeled and finely chopped.

1 400g can crushed tomatoes.

¼ cup honey.

12 dried apricots, chopped.

Salt to taste.

2 bay leaves.

2 cans chick peas, drained.

 

Method.

Dice the meat into bite sized chunks and place in a large bowl. Mix together the spices, garlic, ginger, olive oil and vinegar in small bowl and combine well. Add to the meat, stir through until the meat is fully coated with the mixture, cover and allow to sit at room temperature for 2-3 hours.

Preheat the oven to 180°C. Add the flour to the mix and stir well, then add the onion, tomato, honey, apricots, salt and bay leaves. Mix together until fully combined and transfer to the tagine. Place in the oven and cook for 60 minutes then remove and stir well. Add a little hot water if too dry and return to the oven for a further 30 minutes.

Remove from the oven and stir in the chick peas, then return to the oven for a further 30 minutes. Serve immediately with a side dish of green beans.

 

Serves: 6.

 

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