Don’t be put off by the long list of ingredients: Lamb and Apricot Tagine is very simple to make. The many spices build up a lovely depth of flavour that brings out the best in the lamb and apricots. Lamb and Apricot with spices probably work better together than any meat and fruit combination since roast pork and apple sauce.
Lamb and Apricot Tagine
Don’t be put off by the long list of ingredients: Lamb and Apricot Tagine is very simple to make. The many spices build up a lovely depth of flavour that brings out the best in the lamb and apricots.
- 1 kg shoulder of lamb cut into 3cm chunks
- 1 cinnamon stick
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp hot paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 4 cardamom pods lightly crushed
- 400 g tin chopped tomatoes
- 2 onions peeled and finely sliced
- 25 g fresh ginger peeled and grated
- 1 tsp saffron threads
- 1 tbsp tomato purée
- 2 tbsp olive oil
- 4 garlic cloves peeled and finely chopped
- 500 g dried apricots
- A little pared zest and the juice of 1 lemon
- 2- 4 tbsp honey
- Sea salt and freshly ground black pepper
- A handful of coriander leaves finely chopped, plus a few sprigs to garnish
- A small handful of mint leaves finely chopped
- Lemon wedges to serve
Put the lamb into a bowl, add all the dry spices and mix together well. Cover and leave to stand in a cool place for at least 3 hours.
Put the spiced lamb, tomatoes and onions into a large pot and add enough water to just cover. Bring to a simmer, then add the ginger, saffron, tomato puree, olive oil and garlic. Stir well, return to a simmer, then lower the heat. Cook very gently, with the lid partially on, for 2 hours.
Add the apricots, lemon zest and juice, and 2 tbsp honey. Cook gently for another 30 minutes, adding a little water if you think it is needed. Taste and season, adding a little more honey if you fancy. Stir in the chopped coriander and mint.
Serve garnished with coriander sprigs, with lemon wedges on the side. Accompany with Couscous.
Catoria Western Cape Shiraz 2016 went really well with the Lamb and Apricot Tagine. This Shiraz stands out from the more traditional styles of Shiraz in South Africa. It shows the best of both regions without overpowering each other. A Shiraz style that is both prominent yet elegant. Available from Naked Wines