Mediterraan
Moroccan Lamb Tagine with Apricots
Ristorante Il Veliero
Ingredients
4 s
- 1.2 kg bone-in lamb shoulder, cut into large pieces
- 150 g dried apricots
- 1 large onion grated, 4 garlic cloves minced
- 2 tsp ground cumin, 2 tsp ground ginger, 1 tsp ground coriander
- 1 tsp ground cinnamon, ½ tsp paprika, ½ tsp turmeric, ¼ tsp cayenne
- 400 ml lamb or chicken stock
- 2 tbsp honey, 3 tbsp olive oil
- Fresh coriander, 50 g blanched almonds toasted
- Couscous or flatbread to serve
Preparation
- Mix all spices; coat lamb. Marinate 30 minutes (overnight is better).
- Heat olive oil in a tagine or heavy pot over high heat. Brown lamb in batches until coloured all over. Remove.
- Cook onion over medium heat for 8 minutes until very soft. Add garlic; cook 1 minute.
- Return lamb. Add stock to come halfway up the meat. Bring to a simmer; cover tightly and cook on very low heat for 1 hour 15 minutes.
- Add apricots and honey. Cook uncovered for 20-30 minutes until sauce is a glossy, fragrant gravy and meat is fall-off-the-bone tender.
- Season to taste. Scatter fresh coriander and toasted almonds over the top.
- Serve with couscous or warm flatbread.