Lamb and apricot tagine

Lamb and apricot tagine

By
From
Under the Walnut Tree
Serves
4-6
Photographer
Fanny Bergenström

We serve this hearty Moroccan lamb dish with couscous, a dollop of yoghurt and a large green salad.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
2 tablespoons butter
1.5kg lamb with bone, in pieces
3 medium onions, chopped
8 garlic cloves, finely chopped
1 medium carrot, sliced
1-2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4-1/2 teaspoon cayenne pepper
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried ginger
1 small cinnamon stick
500ml chicken stock
60g sultanas
10 dried apricots, halved
400g tinned chickpeas, rinsed and drained
2 tablespoons honey
2 tablespoons tomato paste
1/2 moroccan preserved lemon, in thin slices
or 1/4 ripe lemon, in thin slices

Method

  1. Heat half the olive oil and butter in a pot and brown the meat in batches. Set aside on a plate. Gently sauté the onion and garlic in the remaining oil and butter in the pot, then return the meat to the pot and add the carrot. Season with salt and pepper. Add all the other spices, pour in the stock and stir in the sultanas, apricots, chickpeas, honey and tomato paste.
  2. Cover and cook gently for about 1½ hours, adding the lemon slices after 1 hour. Towards the end of cooking time, check if the meat is tender; the stew may need another 30 minutes or so until done. Serve with couscous.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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