Lamb Tagine with Apricots

Name: Lamb Tagine with Apricots
Ingredients: 300 ml/½ pt yogurt, stabilized; 1 cinnamon stick; 225 g/8 oz dried apricots; 1.75 litres/3 pt chicken stock; 4 kaffir lime leaves; salt and pepper; handful of coriander leaves; handful of flat-leaf parsley; 1 tbsp paprika; 450 g/1 lb red onions (or Spanish if unavailable); 1.35 kg/3 lb lamb neck fillet; 4 tbsp olive oil; 2 red chillies; 5 cm/2 in piece of root ginger; 4 tsp cumin seeds

Preparation info

Difficulty
Easy

Appears in

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

About

Ingredients

225 g/8 oz dried apricots
5 cm/2

Main course
Stew
Gluten-free
Mediterranean

Method

Preparation

Pour boiling water over the apricots and leave to soak for 2 hours or preferably overnight.

Peel and julienne the ginger. Peel and slice the onion. Destalk, deseed and finely chop the chillies. Destalk and chop the parsley and coriander leaves.

Toast the cumin seeds in a dry heavy pan over a low heat. Grind to a powder.

Preheat a ridged grill pan un