Recipe

Lamb And Apricot Tagine Recipe

	Capedread / All my dishes 7 months, 2 weeks ago yummy lamb as only comes from thee med region Prep:15m Cook:120m Servings:4	Capedread
	spicy lamb easy cheap

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Ingredients

2 tbsp olive oil

½ tsp ground turmeric

½ tsp ground black pepper

½ tsp ground ginger

½ tsp Cayenne pepper

pinch Saffron

2 tbsp finely chopped onion

675g boned shoulder of lamb, cut into large cubes

2 onions, sliced

water

300g dried apricots

450g butternut, peeled, seeded and cut into 2-inch pieces

90ml honey

90ml orange or rose blossom water (or just water)

1 1-inch cinnamon stick

2 tbsp toasted almonds

Directions

In a large bowl, mix together the oil, saffron, turmeric, pepper, ginger, cayenne and finely chopped onion until well blended. Add the meat and toss to coat.

Heat a large casserole or saucepan over moderately high heat until hot then add the meat and sear on all sides.

Add enough water to just cover the meat, bring to the boil, then reduce heat, cover and simmer for 1 hour.

Add sliced onions, cover and simmer for a further 45 minutes until the meat is very tender.

Add the apricots, mix well, then raise the heat a little and cook, uncovered, until the sauce is reduced to about 240ml.

Meanwhile, place the squash, honey, orange or rose blossom water and cinnamon stick in a saucepan. Bring to the boil then reduce heat and simmer for 15 minutes.

Reduce the squash cooking liquor by boiling rapidly until syrupy.

Add the squash mixture to the meat mixture, mixing well, then simmer for a further five minutes.

To serve – sprinkle with the almonds and serve hot with couscous or rice.

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