Moroccan Lamb Tagine

Name: Moroccan Lamb Tagine
Yield: Serves 6
Ingredients: salt; ½ preserved lemon, or juice and pared zest of ½ lemon; ½ preserved lemon, or juice and pared zest of ½ lemon; 150 g (5 oz) dried apricots, soaked in warm water for ½ hour; 150 g (5 oz) dried apricots, soaked in warm water for ½ hour; 4 carrots or small turnips, peeled and sliced, but not too small (about 1-2.5 cm (½-1 inch) chunks); 4 carrots or small turnips, peeled and sliced, but not too small (about 1-2.5 cm (½-1 inch) chunks); 200 mls (7 oz) lamb or veal stock; chopped fresh coriander leaves; freshly grated nutmeg; freshly ground black pepper; 1 medium onion, peeled and chopped; 1 tablespoon olive oil; ½ teaspoon ground cinnamon; 2-3 cloves of garlic, peeled and crushed; 1 teaspoon cumin seeds; ½ teaspoon ground cardamom; 200 mls (7 oz) lamb or veal stock; 1 teaspoon coriander seeds, crushed; 750 g (1½ lb) lamb, off the bone

Preparation info

Serves
6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Dried fruit combines with meat and spices here in a fragrant tender stew, which is best accompanied by saffron-flavoured rice, or couscous, to soak up the juices. Boned shoulder, or fillet, is suitable for this dish.

Ingredients

750 g (1½ lb) lamb, off the bone
1 tablespoon olive oil

Main course
Gluten-free

Method

Trim any excess fat from the lamb, and cut the meat into 5 cm (2 inch cubes. Brown them in the olive oil, and put to one side. Lightly brown the onion, and then add the garlic and spices. Cook these dry fo