Lamb and Apricot Tagine
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 450 g Lamb (cubed (use shoulder))
- 2 tbsp Olive Oil
- 1 Onion (chopped)
- 2 Garlic Cloves (peeled and chopped)
- 2 cm Fresh Ginger (peeled and chopped)
- 1ยฝ tbsp Ras el Hanout spice mix (or use Moroccan spice mix instead.)
- 1 tsp Smoked Paprika
- 1 tsp Mild Chilli Powder
- 2 tbsp Tomato Puree
- 10 Dried Apricots
- 500 ml Vegetable Stock
- 1 tsp Honey
- 100 g Whole Cooked Chestnuts (vacuum packed)
- 2 tbsp Ground almonds
Method
- Heat the oil in a shallow casserole and brown the lamb on all sides. Lift out the lamb pieces onto a plate and place the onion, garlic, and ginger into the pan to cook for five minutes, stirring regularly (you may need to add a little more oil).
- Add the ras el hanout, smoked paprika and chili powder and give it a quick stir, before adding the tomato puree, apricots, vegetable stock and honey.
- Place the lamb back in the pan and simmer on a low heat for 20-25 minutes.
- Add in the chestnuts and ground almonds and cook for a further 5 minutes until the sauce starts to thicken.
- Serve with couscous, flaked almonds, chopped mint and feta.