Lamb and Apricot Tagine Recipe

Really tender lamb with a nice spiciness and the sweetness of apricots and golden sultanas.

Totally made up by me as I went along, I wrote everything down as I added it and I will be making this again as it really was delish!

Lamb and Apricot Tagine

If you have a Tagine then now is the time to use it - this one by Emile Henry is excellent as it can go on the stove top and also in the oven.

Tagine


You need to use really good quality tinned tomatoes, I used a nice tin of Italian cherry tomatoes. You will also need a jar of Passata (skinned tomatoes which have been passed through a sieve removing the seeds and any lumps)

Cherry Tomatoes



Cooking time about 2 and a half hours


You will need:
*Please note; I used 350g of lamb to make this for two people, but if you used 700g it will easliy serve 4 and there will be no need to add anymore of anything apart from probably all of the whole 300 ml of stock. I only needed 200ml.

a couple of tablespoons of olive oil
a couple of knobs of butter (say 25g in total)
350g or 700g (see above) of nice lean lamb, cut into 1inch chunks 
2 large onions, chopped
2 fat cloves garlic, chopped
1 tablespoon of Ras el hanout (available in any good supermarket)
2 teaspoon turmeric
1 teaspoon of cumin
2 teaspoons ground cinnamon
250ml of Passata di pomodoro (available in any good supermarket)
1 x 400g tin of cherry tomatoes - get good quality ones
2 good sized teaspoons of Rose Harrisa
(available in any good supermarket)
100g or about 10 dried soft apricots
a small handful of golden sultanas
a small handful of toasted flaked almonds
a pinch of saffron strands
300ml chicken stock made from a Knorr stock cube
a good squeeze of runny honey
2 courgettes (zucchini) sliced 
salt and black pepper to taste

How to do it:
Preheat the oven to 150C/300F/Gas2

You can use your Tagine if you have one that can go the stove top, if not use a large frying pan for this part. Heat about a tablespoon of olive oil and a knob of butter and quickly brown the lamb.
Turn the heat off and stir in the Ras el hanout, turmeric, cumin and cinnamon. Give it all a good stir to coat the lamb. Now remove the lamb and set aside.


Without washing the Tagine or frying pan, add another tablespoon of olive oil and a knob of butter. Gently cook the onions and garlic until they are nice and soft but not coloured.

When that's done, put the lamb back in the pan and add the tomatoes, apricots, sultanas, saffron, honey and just 200ml of the stock - keep the rest of the stock in case you need it later.
Add only half of the almonds as you will want some later for serving.


Bring to the boil and then put everything into the Tagine if it isn't already in one, or you can use a casserole dish with a lid. 
Pop it into the oven and leave for about 1 hour after which you will need to give it a good stir and have a taste. 


Add a little more honey or Rose harrisa and stock if you think it needs it.

Put it back into the oven for another 30 minutes and then you can add the sliced courgettes.
It will then need to go back into the oven for another 45 minutes by which time the meat will be really lovely and tender.


Just before serving, add a little salt and pepper to taste and sprinkle over the rest of the almonds and serve with couscous or flat bread.

Lamb and Apricot Tagine


11 comments

  1. That is SUCH a beautiful tagine!

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  2. Your tagine is gorgeous and I hope you display it prominently in your home...it's a converation piece.

    The tagine the meal is....Morrocanolicious!

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  3. so that's the tagine you were talking about!

    Tasty stuff Jan!

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  4. Looks delicious Jan, and I love your Tagine!!

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  5. Great recipe! It looks so tasty. Bravissima!

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  6. I love that tagine!! Will have to have a look for it.

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  7. "Oh my, I want one of those! That Tagine looks absolutely delicious, Jan! And to think it's made with lamb. I'm always in need of comforting lamb dishes. I'm gonna have to check out one of those, soon!!!

    Thanks or sharing...

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  8. I love tagine dishes, they look exotic to me all the time.

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  9. Great minds think alike... I made a tagine on Valentine's Day - although in a plain old pot, not a snazzt tagine like yours!

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  10. This looks fab, Jan. I love lamb, but it is not easy to get hold of in my remote outpost. I also love the tangine, but it looks too pretty to cook with.

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  11. Great Tagine recipe and it looks delicious.

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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