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.
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.)
2 garlic cloves
1 large sweet potato
1 red pepper
4 tablespoons chopped fresh coriander
1 tbsp honey
1 tsp saffron
Up to 1 cup stock
Up to 1 cup red wine
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.