Lamb and Apricot Tagine

Name: Lamb and Apricot Tagine
Cook time: 105 min
Total time: 105 min
Yield: 6
Cuisine: Moroccan
Ingredients: 2 tablespoon olive oil; 1 teaspoon ground turmeric; 6 threads saffron; 1 teaspoon ground black pepper; 2 cm ginger root, peeled and grated; 1 teaspoon cayenne pepper; 2 red onions, peeled and sliced; 1.3 kg boned shoulder of Lamb, cut into large cubes; 300g dried Apricots; 450g butternut Squash, peeled, seeded, cut into 5cm/2-inch pieces; 6 tablespoons honey; 3 tablespoons orange or Rose Blossom Water (or zest and juice of 1 orange); 2 x 2.5cm Cinnamon Stick; FOR THE LEMON COUS COUS; 2 tablespoons parsley, roughly chopped; 2 tablespoons coriander, roughly chopped; 1 litre vegetable stock; 1 lemon zest; 2 pomegranates, de seeded; Garnish 2 tablespoons toasted Almonds, Sprigs of flat leaf parsley; 500g Cous Cous

Over a year ago 5,107 views

Cook: 105 mins

Serves: 6

Moroccan Main Course

Ingredients

2 tablespoon olive oil
1 teaspoon ground turmeric
6 threads saffron
1 teaspoon ground black pepper
2 cm ginger root, peeled and grated
1 teaspoon cayenne pepper
2 red onions, peeled and sliced
1.3 kg boned shoulder of Lamb, cut into large cubes
300g dried Apricots
450g butternut Squash, peeled, seeded, cut into 5cm/2-inch pieces
6 tablespoons honey
3 tablespoons orange or Rose Blossom Water (or zest and juice of 1 orange)
2 x 2.5cm Cinnamon Stick
FOR THE LEMON COUS COUS
2 tablespoons parsley, roughly chopped
2 tablespoons coriander, roughly chopped
1 litre vegetable stock
1 lemon zest
2 pomegranates, de seeded
Garnish 2 tablespoons toasted Almonds, Sprigs of flat leaf parsley
500g Cous Cous

Accompaniment

Description

A tagine is officially a conical shaped clay pot that is placed on top of a gas fire or put in the oven. The word also refers to the stew cooked within it.

Method

1
1) In a large bowl, mix together the oil, saffron, turmeric, pepper, ginger, cayenne and sliced onion until well blended. Add the meat and toss to coat.
2) Heat a large casserole or saucepan over moderately high heat until hot then add the meat and sear on all sides.
3) Add enough water to just cover the meat, bring to boil, then reduce the heat, cover and simmer for 1 hour 45 minutes or until the meat is very tender.
4) Add the apricots, mix well then raise the heat a little and cook, uncovered, until the sauce is reduced to about 200ml (about a cupful).
5) Meanwhile, place the squash, 100ml water, honey, orange or rose blossom water and cinnamon sticks in a saucepan. Bring to the boil then reduce the heat and simmer for 15 minutes.
6) Reduce the squash cooking liquid by boiling rapidly until syrupy.
7) Add the squash mixture to the meat mixture, mixing well, then simmer for a final further 5 minutes.
8) Place the cous cous in a large bowl, pour over vegetable stock, stir in the lemon zest, fresh herbs and season well. Cover with cling film and leave until the stock is absorbed. Fluff up with a fork just before serving and stir in the pomegranates seeds.

Chef's Tips

To serve the stylish way: Sprinkle with the toasted almonds and sprigs of parsley and serve hot with couscous.

The tagine method of cooking follows the pattern of S, B, S – seal, boil and finally simmer and is frequently garnished with cooked dried fruits - dates, figs or apricots and a sprinkling of nuts like almonds, walnuts and pistachio nuts.