Recipe

Lamb And Apricot Tagine Recipe


Lamb And Apricot Tagine Recipe
yummy lamb as only comes from thee med region

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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
  1. 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.
  2. Heat a large casserole or saucepan over moderately high heat until hot then add the meat and sear on all sides.
  3. Add enough water to just cover the meat, bring to the boil, then reduce heat, cover and simmer for 1 hour.
  4. Add sliced onions, cover and simmer for a further 45 minutes until the meat is very tender.
  5. Add the apricots, mix well, then raise the heat a little and cook, uncovered, until the sauce is reduced to about 240ml.
  6. 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.
  7. Reduce the squash cooking liquor by boiling rapidly until syrupy.
  8. Add the squash mixture to the meat mixture, mixing well, then simmer for a further five minutes.
  9. To serve – sprinkle with the almonds and serve hot with couscous or rice.

Not quite what you're looking for? See more Main Dish / Lamb
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