Lamb tagine with Apricots & raisins

I recently came back from fez in Morocco and was craving the delicious tagines I was scoffin whilst I was there. They really know how to incorporate different meats and poultry with fruits, such as dates & prunes. So I wanted to have a go.

Now I don’t have the traditional clay pot/tagine but honestly a dutch pot or cast iron will do just fine!

A.E x

What you’ll need

(Serves 4-6)

▪2 tbsp olive oil

▪ 500g  diced lamb

▪1 large onion (chopped)

▪Handful of baby carrots (chopped halfway)

▪2 garlic cloves (chopped)

▪1 tbsp ras-el-hanout spice mix (less if you prefer mild)

▪400g can chopped tomato

▪400g can chickpea

▪200g dried apricot

▪️ handful of raisins

▪600ml chicken stock

▪sprinkling of flaked almonds

METHOD

-Heat oven to 180c. Heat the oil in a pot and brown the lamb. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden.

-Add the garlic and cook for 1 min. Stir in the spices and tomatoes, and season.

-Place the lamb back in along with the chickpeas, apricots & raisins.  Pour in the stock, stir and bring to a simmer. Cover and place in the oven for 1-3hr (till meat is tender as you like).

When ready, leave it to rest then serve with couscous or rice and a sprinkling of flaked almonds.

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