Lamb and Apricot Tagine

96%

Servings

8

Prep

15 min

Cook

50 min

Vote

Like 23

Ingredients

  • 8 ‏Lamb forequarter chops, trimmed
  • 1/4 cup ‏Plain flour
  • 400 grams ‏Can crushed tomatoes
  • 2 tbsp ‏Olive oil
  • 2 ‏Garlic cloves, crushed
  • 2 ‏Zucchini, thickly sliced
  • 2 ‏Ground coriander
  • 1 ‏Onion, chopped
  • 2 tbsp ‏Honey
  • 2 tsp ‏Ground cumin
  • 1/2 tsp ‏Ground ginger
  • 1 ‏Red chili, sliced
  • 3/4 cup ‏Dried apricots, chopped
  • 1/2 cup ‏Chopped coriander
  • ‏Yoghurt, to serve
  1. Start by preheating the oven to 350 F.
  2. In a zip bag combine the lamb with flour.
  3. Heat half of olive oil in an ovenproof tagine and cook the lamb for 3 minutes from both sides in batches.
  4. The colour would be slightly brown, transfer them to a plate.
  5. Now add the remaining oil and fry the onion, cumin, garlic, coriander, and chili.
  6. Stir for nearly 2 minutes and add the lamb to it.
  7. Throw in tomato, honey, apricot and 2 cups of cold water.
  8. Bring the mixture to a boil.
  9. Put the dish into the oven and bake for 15 minutes.
  10. Add the zucchini and bake for another 30 minutes.
  11. Garnish with coriander and serve with yoghurt.

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