Lamb & apricot tagine

Name: Lamb & apricot tagine
Cuisine: Moroccan
Ingredients: 10 cm cinnamon stick, finely ground, or 2 tsp ground cinnamon; 10 cm cinnamon stick, finely ground, or 2 tsp ground cinnamon; 10 cm cinnamon stick, finely ground, or 2 tsp ground cinnamon; 1 kg lamb shoulder, diced; 1 tsp-hot paprika; 1 tsp ground coriander; 2 tsp ground cumin; 1 tsp sweet paprika; 400 g tin chopped tomatoes; 2 onions, finely sliced; 1 tsp ground turmeric; 4 cardamom pods, lightly crushed; 2 tbsp tomato purée; 2 tbsp olive oil; 25 g fresh ginger, peeled and grated; 1 tsp saffron threads; Beurre manié (knob of soft butter mixed with 2 tsp plain flour), if needed; Beurre manié (knob of soft butter mixed with 2 tsp plain flour), if needed; 8 garlic cloves, finely chopped; 500 g fresh apricots; A small handful of mint leaves, finely chopped; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; Beurre manié (knob of soft butter mixed with 2 tsp plain flour), if needed; Juice of 1 lemon; 4–6 tbsp honey; A handful of coriander leaves, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

Taking its name from the earthenware pot in which it is traditionally cooked, a tagine is a rich, spicy, slow-cooked Moroccan stew that marries savoury and sweet, with apricots typically providing the balance to meat or vegetables.

Once in a while, when we have more than enough apricots for eating fresh or turning into ice cream, a tagine is inevitably where they end up. This year the cold spring meant few apricots, but the hot summer gave us plenty of figs, which I used instead on

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Africa
Morocco
Mediterranean
Summer
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Spicy
July

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