Tagine recipe for 2 people, takes only 35 mins; recipe has olive oil, lamb, onion, garlic clove, ginger, ras-el-hanout, tomato puree, apricot, chicken stock and couscous.
Lamb & apricot stew
Course: Tagine
Servings
2
servings
Prep time
10 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Lamb: 250g stewing lamb pieces
- Onion: 1 onion, thinly sliced
- Garlic Clove: 1 garlic clove, chopped
- Ginger: 1 tbsp chopped ginger
- Ras El Hanout: 2 tsp ras-el-hanout, Berber or other Middle Eastern spice mix
- Tomato Puree: 1 tbsp tomato puree
- Apricot: 5 soft dried apricots, halved
- Chicken Stock: 300ml vegetable or chicken stock
- Couscous: cooked couscous, mint or coriander leaves, and lemon wedges, to serve
Directions
- In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato puree, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.
