South Yorkshire Food

Lamb Tagine with Apricots

Ingredients

• 1kg shoulder of Lamb, chopped into cubes
• 500gms dried apricots
• 2 medium onions halved and sliced
• 4 cloves of garlic finely chopped
• 2.5cm peeled ginger, finely chopped
• 1 tbsp tomato puree
• 1/4 tsp saffron strands
• 1/2 tsp ground ginger
• 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 1 cinnamon stick
• pinch of chilli flakes
• 500ml lamb or vegetable stock
• sea salt
• freshly ground black pepper
• light oil for frying

Method

1. Heat oven to 180C/Gas mark 4.
2. In a flame and oven proof pan brown the lamb in batches and set aside.
3. In the same pan gently  fry the onions until soft – about 20 minutes.
4. Return the meat to the pan and add the spices and mix ensuring that the meat and onions are evenly coated.
5. Add the tomato puree,ginger, garlic, salt, pepper and stock.
6. Bring to a simmer and cook in the oven for 1.5 hours, stirring occasionally.
7. Add the apricots and cook for another 30 minutes, adding extra water if required.

Topics: Middle East