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Lamb and apricot tagine tray bake
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Tender lamb tagine served over fluffy couscous, slow-cooked to perfection in the oven.
Ingredients:
  • 1 kg boneless lamb shoulder, trimmed, cut into 3cm pieces
  • 1 brown onion, halved, sliced
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 2 tsp Moroccan seasoning
  • 100g (1/2 cup) dried Turkish apricots
  • 250ml (1 cup) chicken style liquid stock
  • 250ml (1 cup) apricot nectar
  • 3 (about 150g) small parsnips, peeled, halved lengthways
  • 1 bunch baby carrots, peeled, trimmed
  • 40.00 ml chopped fresh continental parsley
  • 1 lemon, rind finely grated
  • 40.00 ml slivered almonds, toasted
Instructions:
  • Preheat the oven to 160C/140C fan forced. In a large non-stick frying pan over high heat, heat half of the oil. Cook one-third of the lamb for 3 minutes or until browned, then transfer to a 6cm-deep, 2L (8 cup) ovenproof dish or roasting pan. Repeat with the remaining lamb in 2 more batches.
  • Heat the remaining oil in a pan over medium heat until shimmering. Sauté the onion until golden, stirring occasionally, for about 10 minutes. Stir in the garlic, ginger, and seasoning; cook until fragrant, about 1 minute. Transfer everything to an ovenproof dish, then mix in the apricots.
  • In a medium heat, simmer the stock and nectar in the pan. Pour this flavorful mixture over the meat, then tightly cover the dish with foil and let it roast for 1 hour. Remove the foil, add the parsnip and carrot, cover again with foil, and roast for another hour until the lamb and vegetables are tender.
  • Combine the fresh parsley, zesty lemon, and crunchy almonds in a bowl.
  • Sprinkle the aromatic parsley blend generously over the succulent lamb.

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