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Lamb and Apricot Tagine

this traditional method of cooking a tagine requires little preparation time, especially if you buy the meat already diced. serve with steamed couscous, rice (or boiled potatoes) and a green salad, or as part of a larger moroccan meal. suggestions: for an excellent soup, add chickpeas, chopped onions, carrots, celery, turnips and plenty more water. you can also make the tagine with mutton, in which case leave it to cook for about five or six hours (this is an ideal dish for the slow cooker).

14 ingredients4 preparation steps
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Ingredients

  • lamb
  • onion
  • fresh ground white pepper
  • cumin
  • ginger
  • nutmeg
  • saffron
  • salt
  • lemon, juice and zest of
  • dried apricots
  • garlic cloves
  • extra virgin olive oil
  • blanched almond
  • cilantro

Preparation

  1. 1preheat the oven to 300f
  2. 2wipe the meat , and put in a 'tangia' or other earthenware casserole
  3. 3add the rest of the ingredients and put on the lid
  4. 4seal this tightly with foil , or a flour and water paste , and cook in the very low oven for 23 hours