Lamb and apricot tagine

Total time 465 mins

165 mins preparation time

300 mins marinating time

This great one-pot slow cooked lamb and apricot tagine recipe captures the tastes of Morocco and is simple to make. Serve with cous cous mixed with Med roasted veg.

Ingredients

4 portion(s)

1 tsp

each of ground ginger, coriander and turmeric

675 g

lean lamb, cut into 2.5 cm / 1 in pieces

6 tbsp

olive oil

onion, peeled and chopped

garlic cloves, peeled and crushed

large carrots, chopped

150 g

no soak dried apricots, halved

400 g

tin of chopped tomatoes

300 ml

lamb or beef stock

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

Nutritional facts (per portion): 3288 kJ / 785 kcal

Preparation

Step 1

For the tagine, put the ginger, coriander and turmeric in a bowl, mix in the lamb then refrigerate for several hours.

Step 2

Preheat the oven to 150 C / Gas mark 2. Heat 2 tablespoons olive oil in a frying pan and brown the lamb in batches over a fairly high heat, transferring them to a tagine dish or large casserole.

Step 3

Lower the heat and gently fry the onion for 5 minutes. Add the garlic and carrots, cook for 2 minutes, then add the apricots, tomatoes, stock and soy sauce. Bring to the boil, pour into the dish over the meat, cover tightly and cook in the oven for 2 hours.

Step 4

Serve with cous cous with grilled vegetables, olives and harissa paste sprinkled with toasted flaked almonds.

Recipe-ID: 371

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