Moroccan Lamb Tagine
700 grams boned shoulder of lamb (weight after boning)
1 1/2 tablespoons seasoned flour
3 tablepoons oil
2 mediums onions sliced
2 green peppers de seeded and sliced
1 small head of fennel
425 ml wegetable stock
2 generous pinches of saffron
1 strip of orange peel
110 grams dried apricots chopped
tablepoons lemon juice
You will need a 2.5 litre) flameproof casserole
Preheat oven to gas mark 2 300 degrees F (150 degrees C).
Start off by cutting the lamb into bite sized cubes removing any excess fat.
So as not to overcrowd the pan and produce too much steam cook the meat in about 4 batches.
As the pieces brown transfer them to the casserole.
When all the meat is taken care of add another tablespoon of oil and cook the onions and pepper just to brown them a little at the edges too.
Remove any green fronds from the fennel and reserve them.
Stir and put a lid on and cook in the oven for 1 3/4 hour.
After that add apricots and lemon juice replace the lid and cook for a further 15 minutes.