Lamb and apricot tagine
Dairy, egg, nut free (gluten free option)
Serves 4- 6
This easy and succulent one pot spicy Moroccan Tagine is full of nutrients such as iron, fibre and calcium. Other vegetables or fruits such as dates can also be added to boost the fibre and micronutrients. You can substitute the lamb for chicken if you prefer a lower fat option.
- 1kg stewing lamb (shoulder or neck) cut into cubes
- 4 tbs canola oil
- 1 onion, finely chopped
- 2 crushed garlic cloves
- 1 tsp cumin
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 500ml vegetable stock cube
- 2 tbs tomato paste
- 1 tbs honey
- 1 cinnamon stick
- 2 tsp of grated orange peel
- 1/2 cup of halved dried apricots
- Salt & pepper to taste
Couscous or quinoa (for gluten free option)
300ml boiling water
- Sear the lamb and chopped onions in the oil within a large flameproof casserole dish.
- Stir in the spices and garlic and cook for about 2 minutes.
- Add the stock, tomato paste, honey, cinnamon stick and orange peel and mix in.
- Bring to the boil, then simmer for 1 1/2 hours.
- Stir in the dried apricots 20 minutes before serving.
- Season with salt & pepper.
- Add the couscous or quinoa (for a gluten free option) into a saucepan with 300ml water & salt and simmer – then leave for 5 minutes until the water is absorbed. Fluff up with a fork.