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Lamb and apricot tagine
Lamb and apricot tagine
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Prep Time:
20 minutes
Cook Time:
135 minutes
Total Time:
155 minutes
Flavorful Moroccan tagine bursting with exotic spices.
Ingredients:
  • 8 (180g each) lamb forequarter chops, trimmed
  • 36.40 gm olive oil
  • 1 brown onion, chopped
  • 2 tsp ground coriander
  • 5.00 gm ground cumin
  • 1.25 gm ground ginger
  • 1 long red chilli, thinly sliced
  • 400g can crushed tomatoes
  • 187.50 ml dried apricots, chopped
  • 2 small zucchini, thickly sliced
  • 125.00 ml chopped fresh coriander leaves
  • Steamed couscous, to serve
  • Yoghurt, to serve
Instructions:
  • Preheat oven to 160°C/140°C fan-forced. Combine flour and lamb in a large snap-lock bag, shaking to coat evenly. In a heavy-based flameproof casserole dish, heat half the oil over high heat. Sear lamb in batches for 2 to 3 minutes on each side or until browned. Then, transfer the lamb to a plate.
  • Reduce heat to medium. Heat the remaining oil. Add onion, garlic, coriander, cumin, ginger, and chili and sauté for 2 minutes until softened. Return lamb and juices to the pan along with tomato, apricot, honey, and 2 cups of cold water. Cover and bring to a boil.
  • Place in the oven and bake for 1 hour and 15 minutes. Remove from the oven and skim off any fat from the surface. Add zucchini and continue baking, uncovered, for 30 minutes or until lamb is tender. Stir in coriander and serve with couscous and yogurt.

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