Made with AI
Lamb Tagine with Apricots
Ingredients
- lamb leg800 g
- olive oil2 tbsp
- onions2 medium
- garlic cloves3 cloves
- ground ginger1 tsp
- ground cinnamon1 tsp
- turmeric1 tsp
- ground cumin1 tsp
- paprika1 tsp
- dried apricots100 g
- canned chopped tomatoes800 g
- lamb stock500 ml
- honey2 tbsp
- salt1 tsp
- black pepper0,5 tsp
- fresh parsley1 bunch
Instructions
- 1
Cut the lamb leg into bite-sized cubes and season with salt and black pepper.
- 2
Heat the olive oil in a large heavy-based pot or tagine over medium-high heat. Add the lamb cubes and brown them on all sides. Remove the lamb and set aside.
- 3
In the same pot, add the chopped onions and cook for 5 minutes until softened. Add the minced garlic and cook for another minute.
- 4
Stir in the ground ginger, ground cinnamon, turmeric, ground cumin, and paprika. Cook the spices for 1 minute until fragrant.
- 5
Return the browned lamb to the pot. Add the canned chopped tomatoes and lamb stock. Stir well to combine.
- 6
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook gently for 1 hour, stirring occasionally.
- 7
After 1 hour, add the dried apricots and honey. Stir to combine, then cover and cook for another 30-40 minutes, until the lamb is tender and the sauce has thickened.
- 8
Taste and adjust seasoning with more salt and pepper if needed.
- 9
Chop the fresh parsley and sprinkle over the tagine just before serving.
- 10
Serve hot with couscous, rice, or crusty bread.
