Lamb Tagine with Dried Apricots Recipe

Ingredients:

• 1 kg of lamb shoulder, trimmed and cut into cubes
• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of paprika
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground turmeric
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper
• 400 g of canned chopped tomatoes
• 250 ml of chicken stock
• 150 g of dried apricots, halved
• 2 tablespoons of honey
• 2 tablespoons of freshly chopped coriander

Instructions:

1. Heat the olive oil in a tagine or heavy-based saucepan over medium-high heat.
2. Add the lamb cubes in batches and cook until browned. Remove with a slotted spoon and set aside.
3. Add the onion and garlic to the same pan and cook until softened, around 5 minutes.
4. Add the spices, salt and pepper and cook for a further minute.
5. Pour in the canned tomatoes and chicken stock, bring to the boil then reduce the heat and simmer for 10 minutes.
6. Add the browned lamb and dried apricots to the saucepan, stirring well.
7. Drizzle over the honey, cover with the lid and simmer for 1 hour, stirring occasionally.
8. Remove the lid and continue to cook for a further 30 minutes until the lamb is tender and the sauce has thickened.
9. Sprinkle with the fresh coriander before serving.

Verdict:

This lamb tagine recipe is a wonderful combination of sweet and savoury Middle Eastern flavours. The addition of dried apricots provide a sweet, fruity note which perfectly balances the tender, juicy lamb. Served alongside fluffy couscous or crusty bread, this dish is perfect for a comforting, warming meal.

Serving suggestions:

• Fluffy couscous
• Crusty bread
• Steamed veggies
• Green salad with a zesty dressing