Lamb and Apricot Tagine
MC Moroccan 170mins
4 Hot Meat Fruit Spices Tajine Main Course
Gluten Wheat Dairy free Eggless Morocco
North African Africa
tbsp Olive Oil
teasp Ground Turmeric
teasp Ground Black Pepper
teasp Ground Ginger
teasp Cayenne Pepper
tbsp finely chopped Onion
boned shoulder of Lamb, cut into large cubes
Butternut Squash, peeled, seeded, cut into 5cm/2-inch pieces
Orange or Rose Blossom Water (or plain water)
x 2.5cm/1-inch Cinnamon Stick
tbsp toasted Almonds
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
Heat a large casserole or saucepan over moderately high heat until hot then add
the meat and sear on all sides.
Add enough water to just cover the meat, bring to boil, then reduce the heat,
cover and simmer for 1 hour.
Add sliced onions, cover and simmer for a further 45 minutes until the meat is
Add the apricots, mix well then raise the heat a little and cook, uncovered, until the sauce is reduced to about
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
Reduce the squash cooking liquor by boiling rapidly until syrupy.
Add the squash mixture to the meat mixture, mixing well, then simmer for a
further 5 minutes.
To serve - sprinkle with the almonds and serve hot with couscous or rice.