Lamb And Apricot Tagine

91%

Servings

6-8

Prep

20 min

Cook

2 hr

Vote

Like 21

Ingredients

  • 1/4 cup ‏Plain flour
  • 8 (180 grams each) ‏Lamb forequarter chops, trimmed
  • 2 tbsp ‏Olive oil
  • 1 ‏Brown onion, chopped
  • 2 ‏Garlic cloves, crushed
  • 2 tsp ‏Ground coriander
  • 2 tsp ‏Ground cumin
  • 1/2 tsp ‏Ground ginger
  • 1 ‏Long red chilli, thinly sliced
  • 400 grams ‏Can crushed tomatoes
  • 3/4 cup ‏Dried apricots, chopped
  • 2 tbsp ‏Honey
  • 2 ‏Small zucchini, thickly sliced
  • 1/2 cup ‏Chopped fresh coriander leaves
  • ‏Steamed couscous and yoghurt, to serve
  1. Preheat oven to 160°C/140°C fan-forced. Place flour and lamb in a large snap-lock bag. Seal. Shake to coat.
  2. Heat half the oil in a large, heavy-based flameproof casserole dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.
  3. Reduce heat to medium. Heat remaining oil. Add onion, garlic, coriander, cumin, ginger and chilli. Cook for 2 minutes or until softened.
  4. Return lamb and juices to pan with tomato, apricot, honey and 2 cups cold water. Cover. Bring to the boil.
  5. Transfer to oven. Bake for 1 hour 15 minutes. Remove from oven.
  6. Skim fat from surface. Add zucchini.
  7. Bake, uncovered, for 30 minutes or until lamb is tender. Stir in coriander.
  8. Serve with couscous and yoghurt.

Recipe By

TimD

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