Lamb Tagine with Apricot and Almond
Prep time: 150 minServes: 6
Pairs with
The sweetness of the apricot and the warmth of the cinnamon are lifted by a medium-bodied red with soft tannins and spicy tones — Tempranillo or Côtes du Rhône.
Ingredients
- 1 kg lamb shoulder, cut into 4 cm pieces
- 2 yellow onions, chopped
- 4 garlic cloves, grated
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp saffron in 2 tbsp warm water
- 400 g crushed tomatoes
- 300 ml lamb stock
- 150 g dried apricots
- 2 tbsp honey
- 3 tbsp olive oil
- Salt and black pepper
- Serving:
- 50 g toasted almonds
- Fresh coriander
- Couscous
Method
- 1Brown the lamb in olive oil in a tagine or casserole. Set aside.
- 2Sauté the onion for 5 minutes. Add garlic, cumin, cinnamon and ginger. Cook for 1 minute.
- 3Return the lamb. Add tomatoes, stock, saffron water, apricots and honey. Bring to a boil.
- 4Reduce heat and simmer covered for 1.5 hours until the lamb falls apart.
- 5Season to taste. Top with toasted almonds and coriander. Serve with fluffy couscous.