Lamb and Apricot Tagine
This succulent and super tasty one-pot is guaranteed to satisfy a crowd, save time and make it up to two days ahead, i serve mine with big cous-cous and flat breads
180 - 200minutes
240 - 260minutes
- 1 Handful of Mint (chopped)
- 1 Handful of Coriander (chopped)
- 2 Cracks of Black Pepper (to taste)
- 1 Lemons (juice & zest)
- 2 Onion
- 2 tsp of Sea Salt
- 2 tbsp of Honey
- 400 Grams of Apricots (Dried)
- 2 glugs of Olive Oil
- 5 cloves finely chopped of Garlic
- 1 tbsp of Tomato Paste
- 25 Grams of Ginger (Fresh)
- 400 Grams of Chopped Tomatoes
- 1 tbsp of Cinnamon
- 2 tsp of Cumin
- 1 tsp of Paprika (Sweet)
- 1 tsp of Paprika (Hot)
- 1 tsp of Coriander
- 1 tsp of Tumeric
- 2 tsp of Ras El Hanout
- 2 KG of Lamb Shoulder
- Put the lamb into a bowl, add all the dry spices and mix together well. Cover and leave to stand in a cool place for a minimum of 3 hours, overnight if you can.
- Put the marinated lamb, tomatoes and onions into a large pot and add enough water to just cover. Bring to a simmer, then add the ginger, saffron, tomato puree, olive oil and garlic. Stir well, return to a simmer, then pop into a low oven (140C) with the lid on, for 3 hours.
- Remove from the oven and add the apricots, lemon zest and juice, and 2 tbsp honey. Cook gently for another 30 minutes, adding a little water to loosen if needed.
- Taste and season with salt and pepper, adding a little more honey if you fancy. Stir in the chopped coriander and mint and serve with massive cous-cous and flat breads
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