Lamb, apricot & shallot tagine

Tagine recipe for 5 - 6 people, takes only 30 mins; recipe has lamb, shallot, apricot, almond, preserved lemon, ras el hanout, clear honey, chicken stock, coriander, couscous, olive oil, garlic clove, ground cumin, clear honey, ground cinnamon, ground ginger, coriander seed and saffron.

Lamb, apricot & shallot tagine

Lamb, apricot & shallot tagine

Recipe by Chef Soomro Course: Tagine
Servings

5 - 6

servings
Prep time

30 mins

Ingredients

  • Lamb: 1 large leg of lamb, bone in (about 2kg)
  • Shallot: 600g shallot, halved if particularly large
  • Apricot: 400g small apricot, halved and stoned
  • Almond: 85g whole skinless almond
  • Preserved Lemon: 2 preserved lemons, flesh discarded, peel and pith finely chopped
  • Ras El Hanout: 1 tbsp ras el hanout
  • Clear Honey: 1 tbsp clear honey
  • Chicken Stock: 150ml hot chicken stock
  • Coriander: small pack coriander, leaves picked
  • Couscous: couscous and natural yogurt, to serve
  • Olive Oil: 4 tbsp olive oil
  • Garlic Clove: 4 garlic cloves, crushed
  • Ground Cumin: 1 tbsp ground cumin
  • Ground Cinnamon: 2 tsp ground cinnamon
  • Ground Ginger: 2 tsp ground ginger
  • Coriander Seed: 2 tsp coriander seed
  • Saffron: pinch of saffron strands

Directions

  1. Slash the lamb leg all over and put in a big food bag, or in a large casserole dish. Smash the marinade ingredients together using a pestle and mortar. Add some black pepper and rub all over the lamb. Marinate overnight, or up to 24 hrs.
  2. Heat oven to 140C/120C fan/gas 1. Sit the lamb in a big roasting tin, scraping off any leftover marinade on the top. Cover the tin with foil, pinching the edges to seal. Cook for 6-7 hrs, basting every hour or so, until the meat is incredibly tender.
  3. Remove the roasting tin from the oven and increase oven to 200C/180C fan/gas 6. Pour the juices from the lamb into a measuring jug, cool slightly and skim off the fat. Put the shallots in the tin with the lamb and toss to coat in some of the juices. Roast for 15 mins, then add the apricots and almonds. Whisk the cooking juices with the lemon, ras el hanout, honey and stock, then pour over the lamb and roast for another 20 mins.
  4. Rest for 10 mins, then scatter over the herbs and serve with couscous and yogurt.