A tender lamb stew with dried apricots, flavoured with saffron, ginger and cinnamon, and sweetened with honey. It takes its name from the pot in which it is cooked.
5cmpiece root ginger(2in)peeled and finely chopped
2cinnamon sticks
1teaspooncoriander seedscrushed
½teaspooncumin seedscrushed
500glean lamb(1lb 2oz) cut into bite size pieces
500mlwater(18floz)
18dried apricots
few strips orange zestremoved with a potato peeler
2tablespoonrunny honey
salt and freshly ground black pepper
couscousto serve
Instructions
Heat 2 tablespoons oil in a shallow pan or base of a tagine and stir in the 30g (1oz) blanched almonds, cook until golden, then add 2 chopped onions and cook for about 4–5 minutes until softened and beginning to colour.
Stir in 2 chopped garlic cloves, then add a good pinch of saffron strands, a 5cm (2in) piece root ginger, chopped, 2 cinnamon sticks, 1 teapsoon coriander seeds and ½ teapsoon cumin seeds. Stir well.
Add 500g (1lb 2oz) cubed lamb to the pan and cook for a few minutes turning to brown slightly, then stir in the 500ml (18floz) water.
Bring to a simmer, cover and cook for 1 hour until the meat is just tender.
Add 18 dried apricots and a few strips of orange zest to the pan, cover again and simmer for another 20 minutes.
Stir in 2 tablespoons honey and season well. Cover and cook for 10 minutes. The juices should now be reduced and slightly syrupy. If it is too thick add a little more water, too thin then simmer for a few minutes uncovered.
Serve with couscous.
Notes
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning.)StoreThe tagine will keep covered ina sealed container in the fridge for 2 to 3 days. reheat gently until piping hot adding a little more water if required.Freeze for up to 3 months. Defrost before reheating.