Lamb tagine

By admin
02 May 2012

Serves 6

Preparation time: 15 min

Cooking time: about 2½ hours

2 kg leg or shoulder of lamb, cut into 2-3 cm cubes

salt and freshly ground black pepper

90 ml (6 T) olive oil

3 onions, roughly chopped

4 cloves garlic, finely chopped

15 ml (1 T) Moroccan spice

5 ml (1 t) ground cumin

2 cm piece fresh ginger, peeled and grated

4 ripe plum tomatoes, peeled, seeded and diced

500 ml (2 c) medium-dry white wine

500 ml (2 c) chicken stock

200 g dried apricots

fresh coriander

Season the meat with salt and pepper.

Heat some of the oil and brown a few cubes of meat at a time over very high heat.

Remove the meat from the pan.

Heat the remaining oil in the same pan and stir-fry the onions, garlic, Moroccan spice, cumin and ginger for a few minutes.

Return the meat to the saucepan and add the tomatoes, wine and stock.

Cover and simmer for about 2 hours or until tender.

Add the apricots, season to taste and simmer for another 20 minutes.

Garnish with fresh coriander and serve with couscous and vegetables.

TIPS

• It’s not necessary to first brown the meat. Make a sauce first by browning the onions with the spices, add the tomatoes, wine and stock and simmer until all the ingredients are soft and fragrant. Now add the meat and simmer further until it is tender.

• Add a cinnamon stick to the couscous for more flavour and add plenty of chopped coriander.

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