Name: Lamb, apricot and prune tagine
Prep time: 10 min
Cook time: 105 min
Total time: 115 min
Yield: 1
Ingredients: 18.20 gm olive oil; 600g diced lamb shoulder; 2 medium red onions, finely chopped; 2 garlic cloves, crushed; 4cm piece fresh ginger, finely grated; 1 tsp ground turmeric; 2 cinnamon sticks; 2 medium desiree potatoes, cut into 3cm pieces; 70g dried apricot; 3 thick strips orange rind; 100g prune; Toasted flaked almonds, to serve; Salad leaves, to serve

Lamb, apricot and prune tagine

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Prep Time:
10 minutes

Cook Time:
105 minutes

Total Time:
115 minutes

Elevate your senses with this aromatic lamb tagine.

Ingredients:

18.20 gm olive oil
600g diced lamb shoulder
2 medium red onions, finely chopped
2 garlic cloves, crushed
4cm piece fresh ginger, finely grated
1 tsp ground turmeric
2 cinnamon sticks
2 medium desiree potatoes, cut into 3cm pieces
70g dried apricot
3 thick strips orange rind
100g prune
Toasted flaked almonds, to serve
Salad leaves, to serve

Instructions:

In a large saucepan over medium-high heat, sizzle the lamb in hot oil for 6 to 8 minutes until beautifully browned. Add in the onions, garlic, and ginger, and cook for another 5 minutes until everything is tender and fragrant.
Sprinkle in turmeric and cinnamon, stirring until fragrant. Pour in 2 cups of cold water and bring to a boil. Lower the heat and simmer covered for an hour.
Combine potato, apricots, orange rind, and prunes in the pot. Simmer uncovered for 20-25 minutes until the lamb is tender and the sauce slightly thickens. Season with salt and pepper, discard cinnamon sticks and orange rind. Garnish with almonds and serve with a side salad.

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