Lamb and apricot tagine

Yield: 1 servings

Measure Ingredient
115 grams Dried apricots
550 grams Shoulder of lamb; off the bone,
; trimmed of fat and
; cut into
1 teaspoon Powdered ginger
1 teaspoon Ground cinnamon
½ teaspoon Freshly ground black pepper
1 pinch Mace or nutmeg
1 large Onion; peeled and grated
45 grams Unsalted butter
1 small Bunc fresh coriander
1 small Bunc fresh flat-leaf parsley
Sea salt

Pour sufficient boiling water over the apricots to just cover them and leave to soak. Place the meat in a large heavy casserole or better still a tagine if you have one. Sprinkle over the spices, the grated onion and the butter cut into small pieces. Place the casserole over a low heat and cook for 5 minutes, stirring regularly, until the butter melts and the spices give off their scent - the meat should not brown. Tie the herbs together in a bunch and add them to the pot. Pour in just enough water to barely cover the meat. Bring to the boil then turn down the heat and leave to simmer gently for 1 hour.

Now add the apricots to the tagine, together with their liquid and salt to taste. Cook for a further 30 minutes, until the apricots are plumped up.

Taste to check the seasoning, remove the bunches of herbs and serve with flat bread.

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Carlton Food Network

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