Main Dishes Free recipe

Lamb Tagine with Apricots

Tender shoulder of lamb slow-cooked in a clay tagine with warming ras el hanout, sweet dried apricots, and toasted almonds.

Time
180 min
Servings
6
Level
Medium
Rating
4.9 ★★★★★
Lamb Tagine with Apricots step 1
Lamb Tagine with Apricots step 2
Lamb Tagine with Apricots step 3

in the kitchen

Ingredients

  • 1.2kg boneless lamb shoulder, cut into chunks
  • 150g dried apricots
  • 80g blanched almonds, toasted
  • 400g tin chopped tomatoes
  • 1 large onion, diced
  • 2 tsp ras el hanout
  • 1 tsp ground cinnamon
  • 500ml lamb or chicken stock

Method

  1. Brown lamb in batches in hot oil. Remove. Soften onion, add spices, cook 1 minute.
  2. Return lamb with tomatoes, stock, and apricots. Bring to a boil.
  3. Cover tightly and cook at 160C for 2.5 hours until lamb is falling apart tender.
  4. Adjust seasoning. Scatter with toasted almonds and fresh coriander. Serve with couscous and harissa.