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Tagine Stockists

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Lamb and Apricot Tagine

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HT� MC� Moroccan� 170mins

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

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Ingredients

2 tbsp Olive Oil�

� teasp Ground Turmeric�

� teasp Ground Black Pepper�

� teasp Ground Ginger�

� teasp Cayenne Pepper�

2 tbsp finely chopped Onion�

675g/1�lb 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�

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Instructions

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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.�

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

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

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

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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.�

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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.�

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

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

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

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