Tagine Stockists

Lamb and Apricot Tagine    HT  MC  Moroccan  170mins

Serves 4    Hot Meat Fruit Spices Tajine  Main Course  Gluten Wheat Dairy free  Eggless  Morocco  North African  Africa

Ingredients

2 tbsp Olive Oil 

½ teasp Ground Turmeric 

½ teasp Ground Black Pepper 

½ teasp Ground Ginger 

½ teasp Cayenne Pepper 

2 tbsp finely chopped Onion 

675g/1½lb boned shoulder of Lamb, cut into large cubes

2  Onions, sliced 

Water

300g/11oz Dried Apricots 

450g/1lb Butternut Squash, peeled, seeded, cut into 5cm/2-inch pieces 

90ml/3fl.oz. Honey 

90ml/3fl.oz. Orange or Rose Blossom Water (or plain water)

1 x 2.5cm/1-inch Cinnamon Stick

2 tbsp toasted Almonds 

Instructions

1. In a large bowl, mix together the oil, saffron , turmeric, pepper, ginger, cayenne and finely chopped onion until well blended. Add the meat and toss to coat. 

2. Heat a large casserole or saucepan over moderately high heat until hot then add the meat and sear on all sides. 

3. Add enough water to just cover the meat, bring to boil, then reduce the heat, cover  and simmer for 1 hour. 

4. Add sliced onions, cover and simmer for a further 45 minutes until the meat is very tender. 

5. Add the apricots, mix well then raise the heat a little and cook, uncovered, until the sauce is reduced to about 240ml/8fl.oz. 

6. Meanwhile, place the squash, honey, orange or rose blossom water and cinnamon sticks  in a saucepan. Bring to the boil then reduce the heat and simmer for 15 minutes. 

7. Reduce the squash cooking liquor by boiling rapidly until syrupy. 

8. Add the squash mixture to the meat mixture, mixing well, then simmer for a further 5 minutes. 

9. To serve - sprinkle with the almonds  and serve hot with couscous or rice.

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