Lamb and Apricot Tagine
By: Anonymous
Published: Thursday, December 10, 2009 - 2:02am

Ingredients




115 grams Dried apricots
550 grams Shoulder of lamb, off the bone, trimmed of fat and cut into
Chunks
1 teaspoon Powdered ginger
1 teaspoon Ground cinnamon
1/2 teaspoon Freshly ground black pepper
1 pch Mace or nutmeg
1 lrg Onion, peeled and grated
45 grams Unsalted butter
1 small Bunc fresh coriander
1 small Bunc fresh flat-leaf parsley
Sea salt

Preparation

1 Pour sufficient boiling water over the apricots to just cover them and leave to soak. Place the meat in a large heavy casserole or better still a tagine if you have one. Sprinkle over the spices, the grated onion and the butter cut into small pieces. Place the casserole over a low heat and cook for 5 minutes, stirring regularly, until the butter melts and the spices give off their scent - the meat should not brown. Tie the herbs together in a bunch and add them to the pot. Pour in just enough water to barely cover the meat. Bring to the boil then turn down the heat and leave to  2 Now add the apricots to the tagine, together with their liquid and salt to taste. Cook for a further 30 minutes, until the apricots are plumped up. 3 Taste to check the seasoning, remove the bunches of herbs and serve with flat bread. 


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