Middle Eastern: Lamb Tagine

Mixing dry fruits and spices with meat is very common in the Middle East. This dish takes its name from the earthenware jar/pot that they use for cooking. If you make this dish please take a photo and post together with the recipe thank you

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

115 gdried apricots (you can use ready to eat if you wish)
2 tbspolive oil
1large onion, chopped
1 kgboneless shoulder of lamb, cubed
1 teaspoonground cumin
1 teaspoonground coriander
1 teaspoonground cinnamon
Grated rind and juice of half an orange
1 teaspoonsaffron strands
1 tbspground almonds
300 mLlamb or chicken stock
1 tbspsesame seeds
to tasteSalt and ground black pepper
To garnish, fresh parsley
Serve with couscous

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Steps

1

Cut the apricots in half and put in a bowl with 150 mL of water to soak overnight
2

Preheat the oven to 180°C
3

Heat the olive oil in a casserole. Add the onion and cook gently for 10 minutes until soft and golden
4

Stir in the lamb. Add the cumin, coriander and cinnamon, with the salt and pepper to taste. Stir to coat the lamb cubes and the spices. Cook stirring continuously for about 5 minutes
5

Add the apricots and their soaking liquid. Stir in the orange rind and the juice, saffron, ground almonds and enough stock to cover. Cover the casserole and cook in the oven for 1 1/2 hours or until the meat is tender, stirring occasionally and adding extra stock if necessary
6

Heat a heavy-based frying pan and add the sesame seeds and dry fry shaking the pan until they are golden. Sprinkle the sesame seeds over the meat, garnish with parsley and serve with couscous.