• Moroccan lamb tagine with apricots

    by  • July 22 • Beef and Lamb • 7 Comments

    tagine de miel cu caise Sunday … Sunday lunch in the family … It’s beautiful, isn’t it?

    Imagine the whole family around the table, wonderful aromas floating from the kitchen, children, laughter and lots of noise. What’s wrong in this picture??? Me … Me sitting at the table. And why ? because it’s Sunday and my mother is in charge of lunch.

    So, for me is relaxing Sunday … although breakfast and dinner are still my job, Sunday lunch is when I actually  get the chance to sit at  the table.  It is one of the few times of the week when everyone gets around the table.

    Yeah, and my mom is the best.

    Do not think, however, that we take advantage of her every Sunday. No way … we help her almost every time.

    But today is my turn to cook.

    So here I go: Lamb tagine with apricots

    •     1kg diced lamb shoulder
    •     2 large onions
    •     4-5 cloves of garlic
    •     60 gr. sultanas or raisins
    •     200 gr. dried apricots
    •     750 ml. chicken stock
    •     2 x 400 gr. tinned chopped tomatoes
    •     juice of ½ lemon
    •    1 tbsp clear honey
    •     olive oil
    •     salt and black pepper
    •     a handful of parsley
    •     a small handful of mint leaves
    •     spices:

                           2 tsp ground cinnamon
                           2 tsp ground cumin
                           2 tsp ground turmeric
                           1 tbsp sweet paprika
                           1 tsp hot paprika
                           1 tsp ginger

    2

    For this dish I used some ribs, but is going great with lamb shoulder diced into 5 cm cubes.

    Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.

    Ok, maybe I should have told you about that yesterday …. But if you start in the morning and leave for at least four hours to rest, there will be no problem.

    tagine_lamb_orig

    Put raisins and apricots in warm water to rehydrate, half an hour before you start cooking.

    Warm the olive oil in tagine and add the seasoned meat in small batches. Remove when it is nicely browned on all sides  and set aside.

    Add the roughly chopped onions to the pan with the remaining spices and allow to soften and colour lightly. Be careful not to burn.

    Add the sliced ​​garlic for the final 2 minutes.

    Add the sultanas, honey, stock, tomatoes and apricots, then return the meat to the pan. Bring to the boil, season with salt and black pepper, then cover with the tagine lid and cook over low heat.

    tagine pregatire

    Cook for 1 hour and half or until the meat is tender and simply melts in your mouth.

    When you approach the end add lemon juice and stir again a few times.

    tagine de miel

    Immediately after turning off the heat stir in the roughly torn parsley and mint leaves.

    tagine marocan

    Serve immediately over warm couscous. Enjoy!

    miel cu caise

    Now it’s quiet, everyone is resting …. that’s a Perfect Sunday !

    But don’t forget that someone has to clean … you guessed it! ME …

    Moroccan lamb tagine with apricots
    Serves 4
    Write a review
    Print
    Ingredients
    1. 1kg diced lamb shoulder
    2. 2 large onions
    3. 4-5 cloves of garlic
    4. 60 gr. sultanas or raisins
    5. 200 gr. dried apricots
    6. 750 ml. chicken stock
    7. 2 x 400 gr. tinned chopped tomatoes
    8. juice of ½ lemon
    9. 1 tbsp clear honey
    10. olive oil
    11. salt and black pepper
    12. a handful of parsley
    13. a small handful of mint leaves
    spices
    1. 2 tsp ground cinnamon
    2. 2 tsp ground cumin
    3. 2 tsp ground turmeric
    4. 1 tbsp sweet paprika
    5. 1 tsp hot paprika
    6. 1 tsp ginger
    Instructions
    1. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
    2. Put raisins and apricots in warm water to rehydrate, half an hour before you start cooking.
    3. Warm the olive oil in tagine and add the seasoned meat in small batches. Remove when it is nicely browned on all sides and set aside.
    4. Add the roughly chopped onions to the pan with the remaining spices and allow to soften and colour lightly. Be careful not to burn.
    5. Add the sliced ​​garlic for the final 2 minutes.
    6. Add the sultanas, honey, stock, tomatoes and apricots, then return the meat to the pan. Bring to the boil, season with salt and black pepper, then cover with the tagine lid and cook over low heat.
    7. Cook for 1 hour and half or until the meat is tender and simply melts in your mouth.
    8. When you approach the end add lemon juice and stir again a few times.
    9. Immediately after turning off the heat stir in the roughly torn parsley and mint leaves.
    Notes
    1. Serve immediately over warm couscous.
    Bucataria Familiei Mele http://alexjuncu.ro/
    Print Friendly
    Ad

    7 Responses to Moroccan lamb tagine with apricots

    1. 22.07.2013 at 02:07

      Just … great!!!! Minunate:reteta, pozele si tu! :) Iti multumesc draga mea pentru ca ai acceptat invitatia si ne-ai incantat cu o asemenea deliciosenie. O saptamana frumoasa. xoxo

      • 22.07.2013 at 03:07

        Diana multumesc, multumesc, multumesc !!!

    2. 22.07.2013 at 09:07

      Superba prezentarea!! Yumyy ce bunatate!

      • 22.07.2013 at 10:07

        Haplea multumesc !!!

    3. 23.07.2013 at 07:07

      This page could very well contain the most appetizing food shots I have ever seen. WOW! Terrific job!

      • 23.07.2013 at 08:07

        Thanks for Your Comment! I really appreciate :)

    4. 22.07.2014 at 05:07

      Superba prezentarea! Si cred ca este unul dintre putinele preparate cu miel care imi starneste pofta poftelor, asa de bine arata. Felicitari!

    Leave a Reply

    Your email address will not be published. Required fields are marked *