Lamb And Apricot Tagine
From capedread 15 years agoIngredients
- 2 tbsp olive oil shopping list
- ½ tsp ground turmeric shopping list
- ½ tsp ground black pepper shopping list
- ½ tsp ground ginger shopping list
- ½ tsp cayenne pepper shopping list
- pinch saffron shopping list
- 2 tbsp finely chopped onion shopping list
- 675g boned shoulder of lamb, cut into large cubes shopping list
- 2 onions, sliced shopping list
- water shopping list
- 300g dried apricots shopping list
- 450g butternut, peeled, seeded and cut into 2-inch pieces shopping list
- 90ml honey shopping list
- 90ml orange or rose blossom water (or just water) shopping list
- 1 1/2 inch cinnamon stick shopping list
- 2 tbsp toasted almonds shopping list
How to make it
- 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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- capedread Peterborough. Cambridgeshire, GB
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