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Home Quick Nothing Specific Easy, Pork Chop

Lamb And Apricot Tagine Recipe

Ingredients

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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The Cook

capedread Peterborough. Cambridgeshire, GB

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