Lamb, Apricot and Prune Tagine

86%

Servings

4-6

Prep

20 min

Cook

1 hr 40 min

Vote

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Ingredients

  • 1 tbsp ‏Olive oil
  • 600 grams ‏Diced lamb shoulder
  • 2 ‏Medium red onions, finely chopped
  • 2 ‏Garlic cloves, crushed
  • 4 cm piece ‏Fresh ginger, finely grated
  • 1 tsp ‏Ground turmeric
  • 2 ‏Cinnamon sticks
  • 2 ‏Medium desiree potatoes, cut into 3 cm pieces
  • 8 (70 grams) ‏Dried apricots
  • 3 ‏Thick strips orange rind
  • 12 (100 grams) ‏Pitted prunes
  • ‏Toasted flaked almonds and salad leaves, to serve
  1. Heat oil in a large saucepan over medium-high heat. Add lamb. Cook, stirring, for 6 to 8 minutes or until browned.
  2. Add onions, garlic and ginger. Cook, stirring, for 5 minutes or until softened.
  3. Add turmeric and cinnamon. Cook, stirring for 1 minute or until fragrant.
  4. Add 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour.
  5. Add potato, apricots, orange rind and prunes. Cook, uncovered, for 20 to 25 minutes or until lamb is tender and sauce has thickened slightly.
  6. Season with salt and pepper. Remove and discard cinnamon sticks and orange rind.
  7. Top with almonds. Serve with salad.

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