Moroccan Lamb Tagine
Packed full of authentic flavours transport your tastebuds to North Africa.
Heat Liquid Coconut Oil in a casserole dish over a moderate heat. Season and then sear the lamb till golden brown all over. Take the lamb from the dish and add an onion to sweat for four or five minutes. Add to the dish one table spoon each of cinnamon, paprika and separately cumin stirring together well. This is the moment to add the lamb back into the casserole dish and add stock. Bring to the boil whilst adding dried apricots.
Cook in the oven for approximately 50 minutes until the lamb is tender and the apricots are plump and soft. Remove from the oven, adding honey, almonds, salt & pepper. Leave to rest.
This delicious lamb tagine can be served with rice or potatoes or simply on it’s own. Some fresh corriander to finish – “Hey Presto” a fabulous meal for January.
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