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Tagine of lamb & apricots

Method

  • Heat a thin layer of oil in a tagine (or large heavy-bottomed non-stick pan) and seal the lamb all over, in 2-3 lots. Remove the lamb and gently saute the onion and garlic until softish, adding more oil if needed. 
  • Add the paprika, ground coriander, cumin and 1 tbsp harissa. Toss well to release the flavours.  
  • Then add the cinnamon, tomatoes and dried apricots with the lamb and any juices, seasonings and stock to just cover. Mix well, turn the heat down, cover and simmer very gently for 1½-2 hours until tender, adding more stock if needed. Taste for seasoning and mix in the fresh coriander.  
  • Mix the yoghurt with the remaining harissa and flick some over the tagine. Serve the remainder of the yoghurt on the side.

Ingredients

  • olive oil
  • 1 kg cubed lean lamb
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 1 tspn paprika
  • 1 tspn ground coriander
  • 1 tspn ground cumin
  • 2-3 tbsp harissa
  • 1 cinnamon stick
  • 2 cans diced tomatoes (drained a little)
  • 200 gm dried apricots
  • sea salt & freshly ground pepper
  • chicken stock
  • 2-3 tbsp chopped fresh coriander
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm