Lamb, apricot & shallot tagine Recipe

Nutrition facts (per portion)

By 2021-06-25

Lamb, apricot & shallot tagine is a Tagine recipe for 5 - 6 people, takes only 30 mins; recipe has lamb, shallot and apricot.

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

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.
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.
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.
Rest for 10 mins, then scatter over the herbs and serve with couscous and yogurt.