Lamb and Apricot Tagine

recipe

Lamb and Apricot Tagine

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This traditional method of cooking a tagine requires little preparation time, especially if you buy the meat already diced. Serve with steamed couscous, rice (or boiled potatoes) and a green salad, or as part of a larger Moroccan meal.

Ingredients

1 kg diced lamb, trimmed of most of its fat
1 large onion, peeled and sliced
1 tsp each of freshly ground white pepper, cumin, ginger and nutmeg
good pinch of saffron and salt
1 preserved lemon, chopped (optional), or juice and grated zest of half a lemon or a Seville orange
12 dried apricots
4 cloves garlic, peeled and chopped
2 tbsp extra virgin olive oil
a handful of whole blanched almonds, lightly toasted to serve
chopped coriander to serve

Serves: 6 Preparation: 10 Cook Time: 180 Total Time: 190min

Directions

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Preheat the oven to 150C/300F/gas mark 2 (or the lowest possible heat). Wipe the meat, and put in a 'tangia' or other earthenware casserole. Add the rest of the ingredients and put on the lid. Seal this tightly with foil, or a flour and water paste, and cook in the very low oven for 2.5-3 hours.
Suggestions: For an excellent soup, add chickpeas, chopped onions, carrots, celery, turnips and plenty more water.

Source: Frances Bissell