Lamb and apricot tagine

lamb-and-apricot-tagine-1

It doesn’t happen very often that I cook on a Sunday afternoon.  This occasion is usually reserved for something delicious my hubby prepares on the braai. Yesterday, however, I decided to give him a well-deserved break from the Weber and try my hand at a Moroccan inspired lamb tagine.

The lamb paired with the dried fruit made for an fascinating taste adventure. The tomatoes evens out the sweetness of the fruit while the spices enhances the lamb, though not overpowering it. The tagine does take quite a while to cook, so be sure to start early enough.

lamb-and-apricot-tagine-2 

Ingredients:

800 g lamb neck

1 teaspoon cayenne pepper

1 teaspoon white pepper

2 teaspoon cinnamon

2 tablespoons paprika

2 tablespoons ginger

2 tablespoons turmeric

2 chopped onions

2 chopped celery sticks

3 teaspoons garlic

1 tin chopped Italian tomatoes

100 g dried Turkish apricots

50 g dates

50 g sultana and raisin mix

250 ml lamb stock

Method:

  1. Mix the cayenne and white pepper with the cinnamon, paprika, ginger and turmeric. Roll your lamb pieces in the spice mixture and fry in a dash of olive oil in your tagine over a medium heat on the stove top.
  2. Once your meat is sealed add the onions, celery and garlic.  Fry for about 10 minutes.
  3. Add the tinned tomatoes and simmer for 5 minutes.
  4. Add the apricots, dates, sultana and raisin mix and lamb stock. Simmer for another 5 minutes.
  5. Put on your tagine’s lid and place in the oven at  160 degrees for 2 hours.
  6. Serve with couscous and fresh coriander.
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