Lamb Tagine

Using a combination of dried fruit and meat is a typical Middle Eastern way of cooking. The "Tagine" part of the title of the recipe is derived from the earthenware cooking pot traditionally used, although in this recipe I just say "casserole dish"

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

110 mins

6 servings

115 gdried apricots
2 tablespoonsolive oil
1large onion chopped
1 kgshoulder of lamb cubed
1 teaspoonground human
1 teaspoonground coriander
1 teaspoonground cinnamon
grated rind and juice of half an orange
1 teaspoonsaffron strands (expensive but well worth it in this dish)
1 tablespoonground almonds
300 mLchicken stock - if you have lamb stock that is better
1 tablespoonsesame seeds
to tastesalt and pepper
fresh parsley to garnish

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Steps

110 mins

1

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

Preheat the oven to hundred and 80°C
3

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

Stir in the lamb then add human, coriander and the cinnamon, salt and pepper to taste
5

Stir to coat the lamb cubes in the spices then cook stirring for at least 5 minutes
6

At the apricots and there soaking liquid
7

Stir in the orange rind and the juice, saffron, ground almonds and enough stock to cover completely
8

Cover the casserole and cook in the oven for about 1 1/2 hours or until the meat is tender, stirring occasionally and adding extra stock if needed
9

Heat a heavy-based frying pan, at the sesame seeds and dry fry shaking the pan until golden - do not burn or else you will get a bitter taste
10

Sprinkle the sesame seeds over the meat and garnish with parsley
11

Serve with the couscous