Ingredients
Lamb & Apricot Tagine
- 800g diced lamb
- Garlic salt and freshly ground black pepper
- Cooking oil
- 1 onion - diced
- 3 cloves garlic - crushed
- 2 tablespoons Mrs Roger's ras el hanout
- 1 teaspoon fresh ginger - grated
- 1 tablespoon tomato paste
- 1 cinnamon stick
- 2 cups chicken stock
- 8 dried apricots
- 1 teaspoon cornflour - mixed with 1 tablespoon water
- 2 teaspoons lemon zest
- Slivered almonds and fresh coriander for serving
Method
Lamb & Apricot Tagine
- Preheat the oven to 180oC (160oC fan bake).
- Season the lamb generously with the garlic salt and pepper.
- Heat 1 tablespoon of oil in a casserole dish/Dutch oven.
- Sear the lamb in batches until browned - set aside.
- Add a little more oil to the casserole dish and sauté the onion for several minutes. Add in the garlic, rase el hanout, ginger and tomato paste; Cook, while stirring for a minute.
- Add in the cinnamon stick, chicken stock and the lamb with any resting juices.
- Cook for 1 hour. Add in the apricots and cook for a further 45 minutes.
- Thicken the tagine with the cornflour mixture.
- Serve topped with lemon zest, slivered almonds and fresh coriander.