Slow-cooked lamb with sweet apricots and warm spices.
A fragrant Moroccan stew of tender lamb shoulder braised with dried apricots, almonds, and a blend of cinnamon, ginger, and saffron.
Serves 6
Brown lamb in batches in a tagine or heavy pot with olive oil.
Add onion, garlic, cinnamon, ginger, saffron, and enough water to cover. Simmer 1.5 hours.
Stir in apricots and honey, cook 30 more minutes until lamb is tender.
Toast almonds and scatter over the tagine. Serve with couscous.
Use a real tagine pot for the most authentic result.
Swap apricots for prunes and walnuts.
Store in fridge up to 4 days. Flavour improves overnight.
Per serving (400g) · 6 servings total
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