Lamb & Apricot Tagine
Ingredients
- 600 g diced lamb shoulder
- 100 g dried apricots
- 400 g tinned chopped tomatoes
- 2 onion
- 3 garlic cloves
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp ground ginger
- 300 ml lamb stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 536 kcal
- Protein
- 29.2 g
- Carbohydrate
- 24.1 g
- of which sugars
- 20.9 g
- Fat
- 36 g
- of which saturates
- 13.9 g
- Fibre
- 4.6 g
- Salt
- 0.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the onions and mince the garlic. Heat the olive oil in a large casserole dish over a high heat.
- 2
Brown the lamb in batches until golden all over, then set aside.
- 3
Reduce the heat to medium, add the onions to the same pan and cook for 8 minutes until golden.
- 4
Add the garlic, cinnamon, coriander, and ginger, and stir for 2 minutes until fragrant.
- 5
Return the lamb to the pan with the tomatoes, stock, and apricots. Stir well and bring to a boil.
- 6
Cover and simmer on a low heat for 45 minutes until the lamb is tender. Season generously.
- 7
Cool fully, then freeze in labelled containers for up to 3 months.
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