Lamb and apricot tagine Recipe
Filed under Main Course
When S cooks, he tends to look at recipes for inspiration, then put them aside and make something up. This started as a lamb and onion tagine with honey, but ended up bearing little resemblance to the original. It was delicious though. As well as the ingredients listed he added some cubes of roasted butternut squash right at the end, but this was only because we happened to have some; it can easily be left out.
- 1 kg lamb (he used chops, but you could use diced boneless lamb such as shoulder)
- 6 shallots or button onions, peeled
- 100 g runny honey
- 1 tsp powdered ginger
- 1 cinnamon stick
- a pinch of saffron
- 2 tbs olive oil
- handful of flaked almonds
- handful of sultanas
- 10 dried apricots
- salt and pepper
In a heavy casserole with a lid (or a tagine if you have one), brown the meat in the oil and set aside. Brown the onions or shallots. Then add all the remaining ingredients except the almonds, and return the lamb to the pan. Season, stir, and just cover with water. Cover and simmer for about 45 minutes. Then remove the meat and continue to simmer uncovered for 45 minutes to reduce the sauce a little. Ten minutes before the end, return the meat to the pan to heat through, toast the almonds, and sprinkle them on top before serving with couscous.