Name: Lamb, apricot and almond tagine
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 kilogram diced lamb; 12 (300g) shallots, halved; 1 medium_piece (200g) red capsicum (bell pepper), chopped coarsely; 2 clove garlic, crushed; 2 centimetre (¾ inch) piece (10g) fresh ginger, grated; 1 teaspoon ground cumin; 1 1/2 cup (375ml) water; 1 1/2 cup (375ml) chicken stock; 1/2 teaspoon saffron threads; 1 cup (150g) dried apricots halves; 1 tablespoon preserved lemon rind, finely chopped; 200 gram green beans, trimmed, chopped coarsely; 1/2 cup (70g) slivered almonds

Ingredients

2 tablespoon olive oil

1 kilogram diced lamb

12 (300g) shallots, halved

1 medium_piece (200g) red capsicum (bell pepper), chopped coarsely

2 clove garlic, crushed

2 centimetre (¾ inch) piece (10g) fresh ginger, grated

1 teaspoon ground cumin

1 1/2 cup (375ml) water

1 1/2 cup (375ml) chicken stock

1/2 teaspoon saffron threads

1 cup (150g) dried apricots halves

1 tablespoon preserved lemon rind, finely chopped

200 gram green beans, trimmed, chopped coarsely

1/2 cup (70g) slivered almonds

Method

1.Heat half the oil in large saucepan, cook lamb, in batches, until browned. Remove from pan.

2.Heat remaining oil in same pan, cook shallot, capsicum, garlic, ginger and cumin, stirring, until fragrant.

3.Return lamb to pan, add the water, stock and saffron, bring to the boil. Reduce heat, simmer, covered, about 1 hour or until lamb is tender.

4.Add apricots, rind and beans, simmer, uncovered, 15 minutes.

5.Serve tagine sprinkled with nuts.

Slow cooker: suitable to the end of step 3. Pressure cooker: suitable to the end of step 3. Suitable to freeze at the end of step 3.
Note

Woman's Weekly Food

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Ingredients

Method

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