lamb tagine with dates
and dried apricots

Servings

4

Ready In:

2 hr

Ingredients

Tagine refers to both the pot and the stew like dish that is cooked inside, but don’t write off making a tagine if you don’t own a tagine pot. We made ours in a Dutch oven and it comes out perfectly! As long as you have a large pot with a tight fitting lid you’ll be good to go. The lamb simmers until it is completely tender, while making your kitchen smell like a fancy Moroccan restaurant. The dish traditionally uses lots of spices both savoury and ones that lean more sweet, like cinnamon and cardamom. The result is a dish so well balanced and complex tasting without a ton of work. The best kind of meal, Serve it over perfectly cooked couscous.

COMPLIMENTARY TO THE DISH

Oven-caramelised carrots and couscous

 

 

1kg cubed lamb shoulder or leg of lamb
1 tbsp Extra Virgin Olive Oil
1 tbsp butter
2 tbsp blanched almond slivers
2 diced red onions
3 cloves garlic minced
2 tbsp ginger paste
6 cardamon’s
Pinch saffron threads
2 cinnamon sticks
2 tsp crushed coriander seeds
8 seeded dates
8 dried apricots
1 orange
2 tbsp honey
½ tsp Moroccan rub
½ tsp salt
¼ tsp black pepper

COOKING INSTRUCTIONS

Heat the butter and extra virgin olive oil in a tagine or heavy casserole baking dish. Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and cook over low heat until golden. Stir in the ginger paste, saffron, cinnamon sticks and crushed coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Sauté for 4 minutes.

Pour enough water in to cover the meat and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until meat is tender.

Add the seeded dates, dried apricots and orange peel, stir to mix and cover. Simmer for 20 minutes.

Stir in the honey and Moroccan rub and simmer another 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, allow to simmer and thicken with lid off for 5 minutes, or add some water if necessary.

Dish up the lamb tagine with the caramelised carrots on bed of couscous.

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