MOROCCAN LAMB TAGINE WITH APRICOTS AND ALMONDS - really worth a try

Moroccan Lamb is one of my favourite dishes. I LOVE the spices that come together, the slight tartness of the apricots with the crunch of the almonds and the sweetness from the cinnamon. This dish will dance on your taste buds and leave you wanting more and more and more......

MOROCCAN LAMB,  APRICOT & ALMOND TAGINE

Here is the awesome recipe -serves 6-8 people

To make the Ras-el-hanout (you may be able to buy this spice-

I make a lot of it and then place in a sealed container)

1 ½ tsp Coriander seeds

½ tsp Crushed Chillies, dried

¾ tsp Cumin Seeds

1 ½ tsp Cinnamon, ground

½ tsp Ground cardamom

½ tsp ground ginger

½ tsp ground turmeric

1 tsp Paprika

Blend all in a pestle and mortar or in a coffee grinder

Ingredients for the Lamb Tagine

2 Tbsp Coconut Oil/ Avocado Oil/ Olive Oil

1 kg Lamb Shoulder, cubed

1 Large red onion, diced

5 tsp Ras-el-Hanout spice blend

1 Tbsp ginger, peeled and grated

3 Cloves Garlic, crushed

400g tin diced tomatoes

2 ½ cups chicken stock or vegetable stock

2 ½ cups water

½ cup dried apricots, roughly chopped

1 tin Chickpeas, drained

2-3 Tbsp Chopped fresh coriander

Zest of 1 lemon plus juice of half

1 Small butternut, cut into bite sized pieces and roasted with a little oil.

1 Punnet Courgettes, cut into bite sized pieces and roasted with a little oil.

1/2 Cup Almonds, flaked and toasted

Method

1.     Season the lamb with the salt and pepper.

2.     Heat the oil in a frying pan and brown off the meat.

3.     Transfer the lamb to a dish and sauté the onions until lightly golden in colour.

4.     Add in chopped garlic, ginger, meat and spice, stir for a few minute.

5.     Add in the tomatoes, stock , water and bring to the boil. Simmer for 1 1/2 hours.

6.     Add in the apricots, chickpeas and simmer for a further 30 minutes

7.     Stir in the chopped coriander, lemon juice, lemon zest, butternut, 

       courgettes & half the almonds, taste and season if need be.

8.     Serve with Basmati Rice or on a bed of roasted vegetables. Sprinkle over the

       remaining toasted almonds and garnish with extra fresh coriander leaves. 

 TIP:  I like to add a little Harissa paste  or coriander & chilli yoghurt to the dish 

         before serving to add an extra kick:) 

   "In the picture I made a black onion and turmeric bread roll. Sadly it was not 

     gluten free but my husband enjoyed it:)"