Saffron Mosaic · Main dishes

Apricot Lamb Tagine

Name: Apricot Lamb Tagine
Total time: 180 min
Yield: 4 servings
Ingredients: 800 g Boneless lamb shoulder; 2 whole Onion; 4 cloves Garlic; 20 g Fresh ginger; 100 g Dried apricots; 30 g Sliced almonds; 2 tbsp Olive oil; 1.5 tsp Ground cumin; 0.5 tsp Ground cinnamon; 1 tbsp Tomato paste; 1000 ml Water; 260 g Dry couscous; 15 g Parsley; 1 tsp Salt; 0.5 tsp Black pepper

A slow stovetop lamb braise with apricots, cinnamon and ginger, finished with sliced almonds and served over couscous.

180 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless lamb shoulder800 g
Onion2 whole
Garlic4 cloves
Fresh ginger20 g
Dried apricots100 g
Sliced almonds30 g
Olive oil2 tbsp
Ground cumin1.5 tsp
Ground cinnamon0.5 tsp
Tomato paste1 tbsp
Water1000 ml
Dry couscous260 g
Parsley15 g
Salt1 tsp
Black pepper0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat in couscous; almonds. Check dried apricots for sulphites.

Method

Prepare the lamb and vegetables

Dice the onions, mince the garlic and grate the ginger. Halve the apricots and chop parsley. Trim large deposits of fat from the lamb and cut into 4 cm pieces. Season with 0.5 tsp salt and all the pepper. Keep raw meat separate and wash hands, board and utensils after handling.

Brown in batches

Heat the oil in a heavy lidded casserole over medium-high heat. Brown lamb in three batches, about 4 minutes per batch. Transfer to a plate. Reduce to medium and cook onions for 8 minutes, scraping the pan. Add garlic, ginger, cumin, cinnamon and tomato paste; stir for 1 minute.

Braise gently

Return lamb and its juices. Add 600 ml of the water and 0.25 tsp salt. Bring to a simmer, cover and cook on very low heat for 1 hour 45 minutes, stirring every 30 minutes. Keep a gentle bubble, not a hard boil. Use up to 60 ml of the measured water if the bottom threatens to dry.

Add fruit and check tenderness

Add apricots and simmer covered for 20–30 minutes more, until lamb yields readily to a fork. Extend cooking if still resistant; braising tenderness matters as well as a safe thermometer reading of at least 77°C (170°F). Uncover for the final 5 minutes if the sauce is watery.

Prepare the finishing elements

Toast almonds in a dry small skillet over medium-low heat for 2–3 minutes, moving them constantly; transfer to a plate. Put couscous and remaining 0.25 tsp salt in a bowl. Boil the reserved 340 ml water, pour over couscous and cover for 7 minutes, then fluff. Use the package ratio if different for instant couscous.

Serve the braise

Divide couscous among bowls. Spoon lamb, fruit and sauce on top and scatter with almonds and parsley. Refrigerate any leftovers promptly in shallow containers and reheat to 74°C (165°F).

Use a conventional heavy casserole; an unseasoned clay tagine is not required.

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