Lamb tagine with apricots
Lamb shoulder slow-cooked with warm spices, chickpeas, apricots and honey until meltingly tender. A North African feast from one pot.
- Serves4
- Prep20 min
- Cook2 hr 15 min
- HeatWarm
You don't need a tagine pot: a heavy casserole with a lid does the same job. Boneless shoulder gives the best result, soft and rich in the sweet, spiced sauce.
Ingredients
Ask at the counter for1kg boneless lamb shoulder, cut into 4cm chunks
Cut: Shoulder (lamb)
Method
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Season the lamb. Heat 2 tablespoons of the oil in a large casserole and brown the lamb in batches, 3 to 4 minutes a batch. Set aside.
Add the rest of the oil and the onions and cook for 8 minutes until soft. Stir in the garlic, ginger and spices and cook for a minute until fragrant.
Return the lamb with the tomatoes, stock and honey. Bring to a simmer, cover and cook on a low heat for 1 hour 30 minutes.
Stir in the chickpeas and apricots and cook, covered, for 30 minutes more, until the lamb is very tender. If the sauce is thin, simmer it uncovered for the last 10 minutes.
Check the seasoning and scatter with coriander and almonds. Serve with couscous or warm flatbread.
Tips
- Make it a day ahead: the spices settle and the flavour deepens.
- Swap the apricots for prunes or dates for a darker, richer sweetness.
- Chicken thighs on the bone work too. Cut the first simmer to 30 minutes.
Good to know
- Make ahead and freezing
- Freezes well for up to 3 months.
- Heat
- Warm. Add green chillies at the table if you like it hotter.