Moroccan Lamb & Apricot Tagine
Method
Season the lamb with cumin, ground coriander, sweet paprika, cinnamon, salt and black pepper.
Heat the olive oil in a medium saucepan or deep skillet over medium-high heat.
Add the lamb and cook for 4–5 minutes, turning occasionally, until lightly browned.
Add the onion and carrot and cook for another 4 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the chopped tomatoes, stock and dried apricots. Bring to a gentle simmer.
Cover partially and cook over low heat for 30–35 minutes until the lamb is tender. Add the courgette during the final 10 minutes of cooking.
Sprinkle with fresh coriander and parsley, then serve warm.
For the best texture, use a lean, tender cut of lamb and cut it into evenly sized pieces. The apricots gradually soften in the sauce and add a naturally sweet contrast to the warm Moroccan spices.
Nutrition Facts
Per serving
