Moroccan lamb tagine with apricots

tagine de miel cu caiseSunday … 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
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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.
Bucătăria Familiei Mele http://alexjuncu.ro/

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