• Mike’s lamb tagine recipe

    Posted on February 16, 2014 by in Cookery and baking

    Here is how Mike made the Moroccan lamb tagine

    He cooked it for our Foody Friday Valentine lunch, and it went down very well! I bought Mike’s tagine as a birthday present, so I was pleased to see him using it.Mikes lamb tagine

    Ingredients

    Serves 4

    125g dried apricots
    500g diced lamb
    4 tsp Moroccan Ras-El-Harout spice (a pretty mix of dried rose petals, lavender, cinnamon and a few other spices.)
    1 onion
    2 garlic cloves
    1 large sweet potato
    1 red pepper
    4 tablespoons chopped fresh coriander
    salt
    1 tbsp honey
    1 tsp saffron
    Up to 1 cup stock
    Up to 1 cup red wine

    couscous
    lemon

    Method

    Cover the apricots with boiling water and leave for 45 mins.

    Stir fry the lamb in a little oil with the Ras-El-Harout to seal, adding in onion, garlic, sweet potato and pepper.

    Add apricots & liquid, salt, 3 tbsp coriander, honey, and enough red wine and stock to just cover.

    Cook in tagine or casserole dish with lid on at 160degC for 2 hours until tender. Stir in 1 tbsp coriander to serve.

    Serve the tagine with Couscous

    Make up some plain couscous according to the packet instructions, adding a little of the Ras-El-Harout and the grated rind of one lemon to flavour.