Lamb tagine with apricots
Lamb shoulder braised slowly with onions, ginger, cinnamon and saffron, then sweetened with apricots and honey and finished with almonds.
Method
- 1
Toss the lamb in a bowl with the ginger, cumin, ground coriander, ground cinnamon, turmeric, pepper and salt until evenly coated.
- 2
Heat the oil in the tagine or casserole over medium heat and cook the onions, stirring, until soft and translucent.
- 3
Add the lamb and garlic and turn until the meat is coated and no longer red on the outside.
- 4
Crumble the saffron into the hot water, pour it over the lamb, add the cinnamon stick and bring to a gentle simmer.
- 5
Cover and cook over low heat, stirring now and then and adding a splash of water if it looks dry.
- 6
Add the apricots and honey and cook uncovered until the lamb is very tender and the sauce is thick and glossy.
- 7
Meanwhile, toast the almonds and sesame seeds in a dry pan, shaking, until golden.
- 8
Remove the cinnamon stick, taste the sauce and adjust the salt.
- 9
Scatter with the almonds, sesame seeds and fresh coriander and serve with couscous or bread.
Notes
- Shoulder has enough fat to stay moist through the long cooking. Leg turns dry and stringy.
- In an oven, cook the covered pot at 160°C for the same time.
- Prunes are a classic swap for the apricots.
Equipment
Tagine or large heavy casserole with a lid, Mixing bowl, Small frying pan