Lamb & Apricot Tagine

Ingredients

• 600 g diced lamb shoulder
• 100 g dried apricots
• 400 g tinned chopped tomatoes
• 2 onion
• 3 clove garlic cloves
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp ground ginger
• 300 ml lamb stock
• 2 tbsp olive oil

Method

1. 1

   Slice the onions and mince the garlic. Heat the olive oil in a large casserole dish over a high heat.

2. 2

   Brown the lamb in batches until golden all over, then set aside.

3. 3

   Reduce the heat to medium, add the onions to the same pan and cook for 8 minutes until golden.

4. 4

   Add the garlic, cinnamon, coriander, and ginger, and stir for 2 minutes until fragrant.

5. 5

   Return the lamb to the pan with the tomatoes, stock, and apricots. Stir well and bring to a boil.

6. 6

   Cover and simmer on a low heat for 45 minutes until the lamb is tender. Season generously.

7. 7

   Cool fully, then freeze in labelled containers for up to 3 months.