Lamb tagine with prunes, apricots & honey
Method
- Heat a little oil in a tagine (or heavy-bottomed pot) and gently cook the almonds until golden, stirring now and again.
- Add the ginger, red onions and garlic, with a little more oil if needed. Stir and cook until tender.
- Then add the saffron, cinnamon and coriander seeds. Stir and cook until the spices are lightly toasted.
- Add the lamb and stir until coated well in the spices.
- Then add enough stock to almost cover. Bring to the boil, cover, turn the heat right down and gently simmer for 1 hour.
- When ready, stir in the prunes, apricots, orange zest, honey, seasonings and chopped coriander. Cook for about another hour until the lamb is tender.
- Serve on a bed of couscous or rice with plenty of the sauce.
- from "Tagine" by Chillie Basan
Ingredients
- olive oil
- 2 tbsp blanched almonds
- 1 heaped tspn grated fresh ginger
- 2 red onions, finely chopped
- 2 large garlic cloves, crushed
- a good pinch of saffron threads
- 2 cinnamon sticks
- 2 tspn coriander seeds, crushed
- 600-700 gm lean lamb, diced
- chicken stock
- 12 stoned prunes
- 6 dried apricots
- grated rind of 1 orange
- 1-2 tbsp honey
- sea salt & freshly ground pepper
- 1-2 tbsp chopped fresh coriander
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