Lamb Tagine with Apricots

Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About


  • 225 g/8 oz dried apricots
  • 5 cm/2



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