Lamb Tagine

Source : The Apricots In Half And Put In A Bowl With 150 Ml Water Leave To Soak Overnightpreheat The Oven To 180c/350f Heat The Olive Oil In A Flameproof Casser...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : January 17, 2021

Step:

  1. The apricots in half and put in a bowl with 150 mL water. Leave to soak overnight

  2. Preheat the oven to 180C/350F heat the olive oil in a flameproof casserole. Add the onion and cook gently for 10 minutes until soft and golden

  3. Stir in the lamb stop and the Cumin, coriander and cinnamon, with salt and pepper to taste. Stir to coat the lamb cubes in the spices. Cook, stirring, for 5 minutes

  4. And the apricots and this soaking liquid. Stir in the orange rind and juice, saffron, ground almonds and enough stock to cover. Cover the casserole and cook in the oven for 1 to 1 1/2 hours until the meat is tender, stirring occasionally and adding extra stop if necessary

  5. Heat a heavy-based frying pan, add the sesame seeds and dry fry shaking the pan until golden. Sprinkle the sesame seeds over the meat, garnish with parsley and serve with couscous


Ingredients

  1. 115 g dried apricots
  2. 2 tablespoons olive oil
  3. 1 large onion, chopped
  4. 1 kg boneless shoulder of lamb, cubed
  5. 1 cup ground C Cumin
  6. 1 teaspoon ground coriander
  7. 1 teaspoon ground cinnamon
  8. Grated rind and juice of 1/2 orange
  9. 1 teaspoon saffron strands
  10. 1 tablespoon ground almonds
  11. About 300 mL lamb or chicken stock
  12. 1 tablespoon sesame seeds
  13. to taste Salt and ground black pepper
  14. Fresh parsley, to garnish
  15. Couscous to serve

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