Lamb And Apricot Tagine Recipe

Name: Lamb And Apricot Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 7/8 cups dried apricots; 1 3/16 pounds shoulder of lamb off the bone, trimmed of fat and cut into; 1 teaspoon powdered ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly ground black pepper; 1 mace or nutmeg; 1 onion peeled and grated; 3 1/8 tablespoons unsalted butter; 1 fresh coriander small Bunc; 1 fresh flat leaf parsley small Bunc; sea salt

Servings: persons

2 7/8 cups dried apricots
1 3/16 pounds shoulder of lamb off the bone, trimmed of fat and cut into
1 teaspoon powdered ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1 mace or nutmeg
1 onion peeled and grated
3 1/8 tablespoons unsalted butter
1 fresh coriander small Bunc
1 fresh flat leaf parsley small Bunc
sea salt

1
Pour sufficient boiling water over the apricots to just cover them and leave to soak. Place the meat in a large heavy casserole or better still a tagine if you have one. Sprinkle over the spices, the grated onion and the butter cut into small pieces. Place the casserole over a low heat and cook for 5 minutes, stirring regularly, until the butter melts and the spices give off their scent - the meat should not brown. Tie the herbs together in a bunch and add them to the pot. Pour in just enough water to barely cover the meat. Bring to the boil then turn down the heat and leave to
2
Now add the apricots to the tagine, together with their liquid and
3
salt to taste. Cook for a further 30 minutes, until the apricots are plumped up.
4
Taste to check the seasoning, remove the bunches of herbs and serve with flat bread.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 7/8 cups dried apricots, 1 3/16 pounds shoulder of lamb off the bone, trimmed of fat and cut into, 1 teaspoon powdered ginger, 1 teaspoon ground cinnamon, and more.

Yes, Lamb And Apricot Tagine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb And Apricot Tagine

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