Lamb and Apricot Tajine (Serves 4)
Attempted on 11 November, 2005
- Ingredients
- 2 tbsp olive oil
- 1/2 tsp ground turmeric
- 1/2 tsp ground black pepper
- 1 tsp chilli powder
- 2 chopped onions
- 675g boneless shoulder of lamb, cut into large cubes
- Water
- 300g dried apricots
- 90ml honey
- 30ml orange blossom water
- 1 x 2.5cm cinnamon stick
- 2 tbsp slivered almonds
- Method
- In a bowl, mix together the oil, saffron, turmeric, pepper, ginger and chilli. Add the meat and toss to coat.
- Heat a large tajine or casserole pot over moderately high heat until hot then add the meat and sear on all sides.
- Add enough water to just cover the meat, bring to boil, then reduce the heat, cover and simmer for 1 hour.
- Add onions, cover and simmer until the meat is tender.
- Add apricots, mix well then raise the heat a little and cook until the sauce is reduced to the amount that you want.
- Meanwhile, place honey, orange blossom water and cinnamon in a saucepan. Bring to the boil, reduce the heat and simmer for 15 minutes then pour onto the meat.
- To serve - sprinkle with the almonds and cinnamon and serve hot with couscous grains.
