Name: Lamb and apricot tagine
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 1
Cuisine: moroccan
Ingredients: 36.40 gm olive oil; 8 lamb neck chops; 1 large onion, halved and sliced lengthways; 2 cloves garlic, crushed; 2 tsp freshly grated ginger; 10.00 gm sweet paprika; 5.00 gm ground cumin; 250 ml vegetable stock; 1/2 cinnamon stick; 140g dried apricot; 100g prune; 40.00 ml toasted slivered almonds; Steamed couscous, to serve

Lamb and apricot tagine

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Prep Time:
20 minutes

Cook Time:
120 minutes

Total Time:
140 minutes

Uncover the flavorful secrets of Moroccan cuisine in a unique conical cooking pot.

Ingredients:

8 lamb neck chops
1 large onion, halved and sliced lengthways
2 cloves garlic, crushed
2 tsp freshly grated ginger
10.00 gm sweet paprika
5.00 gm ground cumin
250 ml vegetable stock
1/2 cinnamon stick
140g dried apricot
100g prune
40.00 ml toasted slivered almonds
Steamed couscous, to serve

Instructions:

Preheat the oven to 160°C. Brown the chops in a flameproof casserole dish with olive oil. Set aside. Sauté onion in the same dish until soft, then add garlic, ginger, paprika, and cumin and cook for 1 minute.
Stir in the stock while making sure to scrape the flavorful bits off the bottom of the pan. Add a fragrant cinnamon stick, then return the chops to the pan and cover tightly with a lid.
After baking for 1 hour, toss in apricots and prunes, then bake for an additional 30 minutes. Serve topped with almonds and couscous on the side to absorb the flavorful juices.

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