Lamb Tagine Recipe
* ½ cup dried apricots (need to cut in half and soak in water overnight if possible)
* 2 tbsp Argan oil or Olive oil
* 1 large onion chapped
* 2 lb boneless of lamb stew meat (preferably shoulder of leg)
* 1 tsp ground cumin
* ½ tsp Ras el Hanout (optional)
* 1 tsp ground coriander
* 1 tsp ground cinnamon
* 3 bay leaves
* grated rind and juice of ½ orange
* 1 tsp saffron strands (10 strands)
* 1 tbsp ground almonds
* 1 ¼ cup of chicken stock
* 1 tbsp of Moroccan sesame seeds
* salt and ground pepper to taste
* Fresh parsley.
In a large saucepan heat the oil and add onions, bay leaves and meat (and garlic
granulated optional). Cook until onions are soft.
Add the cumin, ras el hanout (optional), coriander and cinnamon (salt and pepper
to taste). Cook and stir for 5 minutes.
Add the apricots and their soaking juice, orange rind and juice, saffron, ground
almonds and enough stock to cover. Cook over low heat for 45 minutes or util
meat is tender. Don’t forget to stir once in a while and add water if
necessary.
Gently dry-fry the sesame seeds in a frying pan until golden.
To serve, garnish with sesame seed and fresh parsley. Eat with French bread
or over steamed couscous.
I purchased the Medium size tagine and the spicy stews recipe book as a Christmas gift for my wife, who wanted a tagine for a long time. I received my order promptly after placing a phone order with ... read more
