Ingredients
- 1 kg of boneless lamb shoulder, cut into 3cm pieces
- 100g dried apricots
- 1 tablespoon of olive oil
- 1 brown onion, sliced
- 2 cloves of crushed garlic
- 2 teaspoons finely grated fresh ginger
- 1 teaspoon of ginger
- 1/2 teaspoon of ras el hanout
- 250ml chicken stock
- 250ml apricot nectar
- 250g new peeled carrots, cut lengthwise
- 2 tablespoons chopped parsley
- Finely grated zest of a lemon
- 2 tablespoons flaked almonds, toasted
-
Preparation
I offer you a lamb tagine with dried apricots in the oven, a dish that allows you to delight your friends while spending very little time in the kitchen. Only the cooking takes time and not the preparation. We favored cooking in the oven for a good caramelized result.Preheat the fan oven to 160°C. Heat half the oil in a large nonstick skillet over high heat. Add the lamb and cook, stirring, for 3 minutes or until the meat is browned.
Put the shoulder in a tagine dish (or a “normal” dish that you cover with aluminum foil with a few holes)
Heat the remaining oil in the pan over medium heat. Add onion and cook, stirring occasionally, for 10 minutes or until golden brown.
Incorporate garlic, ginger and seasoning and cook for 1 minute. Transfer to the baking dish. Add the apricots to the dish and mix.
Add the broth and nectar to the pan and bring to a boil over medium heat. Pour over the meat.
Cover the dish tightly with aluminum foil or, if you are using a tagine dish, cover it with its lid.
Cook for 1 hour. Uncover and add the carrot. Cover and cook again for 1 hour or until lamb and vegetables are tender.
Meanwhile, mix the parsley, lemon and almonds in a bowl.
Pour the mixture over the lamb and serve immediately with a couscous salad with raisins.
source: la-cuisine-marocaine.com
