Moroccan Lamb & Apricot Tagine

This tasty, one pot dish is ultra easy to prepare and is inspired by traditional Moroccan Lamb Tagine, which is really just a slow cooked stew. The Tagine is really delicious, as well as being nutritious, and although it has sweet spices, it is not at all hot, so will be loved by the whole family.

Because of the slow cook, you can buy cheaper cuts of lamb, and it will still come out mouth-wateringly tender – buy the lamb ready diced and you can cut down on the already minimal preparation time.

It is lovely served with warm flatbreads, or cous-cous, although my family prefer rice. While we are still trying to lose weight, I just add florets of cauliflower to the pot 20 minutes prior to serving, and leave it at that. This recipe will feed 4-6 people.

INGREDIENTS:

800g Diced Lamb

2 x 400g Tins Chopped Tomatoes

250g Ripe Fresh Tomatoes, chopped, (this is great for using up tomatoes that are getting a bit over-ripe!)

660g Jar Chickpeas

4-5 Medium Carrots peeled and diced (optional)

4-6 Small to medium Red Onions, diced

4-6 Small to medium Garlic Cloves, finely chopped

1 Tablespoon Olive Oil

1 Preserved Lemon, finely chopped and deseeded

2 Heaped teaspoons Ras el Hanout spice mix

1 Rounded tablespoon of Rose Harissa paste

1″ Piece of fresh Ginger, peeled and grated

1 Generous teaspoon of Honey

1 Onion, Lamb or Chicken stock cube

20 Dried Apricots, quartered

Flaked Almonds and Fresh Mint to serve (optional)

METHOD:

1. Put the Olive Oil in the bottom of a medium oven and hob proof casserole dish. (If you don’t have one then do up to Step 4 in a wok, saucepan or frying pan, and then transfer to a casserole dish)
2. Using a medium heat on the hob, warm the oil and soften the onion and garlic.
3. Add the Ras el Hanout spices and the Rose Harissa paste and mix thoroughly coating the onion and garlic evenly.
4. Add the Diced Lamb and allow the meat to seal and brown all over by stirring occasionally.
5. Add the Honey, Stock Cube, Preserved Lemon and Ginger and stir through evenly.
6. Turn off the heat and put the oven onto a low setting – I use 160 degrees Fan.
7. Add the chopped Tinned and Fresh Tomatoes – stir through evenly.
8. Drain and add the Chickpeas, Carrots and the quartered Apricots, again stirring through.
9. Place in the oven for at least 2 hours, (this can be longer just add some water if the sauce is getting too dry), or until the sauce is reduced and thick, and the lamb is perfectly tender.
10. Serve the Tagine with a sprinkle of Flaked Almonds and some fresh, finely chopped Mint.

If you like this Tagine, and as you’ve already got the oven on, why not pair it with Baked Apples for dessert, CLICK HERE for the recipe!