Moroccan Lamb Tagine with Apricots
Tom Ashworth Demo- Makes
- 8 servings
- Active
- 25 min
- Total
- 2 h 15 min
You’ll Need Tagine, high-sided heavy skillet or Dutch oven with a lid, Aluminium foil
Method
-
Set a rack in the centre of the oven and heat it to 163 °C.
163 °C -
Pour over in a bowl and leave them to soak and plump while you prepare the rest.
[object Object]
-
Heat in the tagine base or pot over medium-high heat. Pat dry and brown it on all sides, in batches so the pan is not crowded.
browned on all sides[object Object]
-
Lift the lamb onto a plate with a slotted spoon and season it with and . Pour the fat out of the pan, leaving any browned bits behind.
-
Turn the heat to low, add and, once it is warm, stir in and . Cook, stirring, just to start them softening.
[object Object]
-
Add , season with salt and pepper and cook, stirring often, adding a little more oil if the pan looks dry.
the tomatoes have collapsed into the onions[object Object]
-
Drain the apricots, pouring their soaking broth into the pan. Add , , crumbled between your fingers, , , and . Stir to dissolve the spices and season with salt and pepper.
-
Spoon the lamb and its juices over the vegetables and lay the apricots on top. Seal the pan tightly with foil, put the lid on and slide it into the oven.
-
Braise for .
163 °Cthe lamb is tender when pressed[object Object]
-
Carefully lift the lid and foil, scatter over the meat, cover again and braise more. Or keep the almonds back to sprinkle over at the table.
[object Object]
-
Sprinkle with . Serve from the tagine, or transfer to a warm platter, with .
From Tom Ashworth
Like many Moroccan tagines this one is sweet and sour at once: the apricots are plumped in hot stock, which then becomes the braising liquid, and dried chili, cracked coriander and saffron keep the sweetness in check. Sealing the pot with foil under the lid traps every bit of steam, so the lamb turns meltingly tender in the oven.
Notes
- Pot: a flameproof tagine base, a high-sided heavy skillet or a Dutch oven all work. Sealing it with foil before the lid goes on keeps the braise moist.
- Tomatoes: fresh tomatoes, peeled, seeded and chopped, are traditional; canned diced tomatoes, drained, make it easy year round.
- Stock: two chicken bouillon cubes dissolved in the boiling water work as well as broth.
- Almonds: they can go into the pot for the last 15 minutes, or be saved to sprinkle over at the table for more crunch.
- Serve with plain couscous or white rice to catch the sauce.
Storage
Keeps 3 days in the fridge; the flavour improves overnight. Add the almonds and fresh cilantro only when reheating to serve.
Make Ahead
Make the tagine a day or two ahead, cool, cover and refrigerate. Reheat gently, then add the almonds and cilantro.
When to Start
Plan backwards from a time
Filed under Main · North Africa › Morocco · Lamb · Stew · Braising · Tagine. Tags: #make-ahead, #sweet and savoury.