Moroccan Lamb with Apricots and Prunes
Inroduction
About this Recipe
By: Sheridan Rogers
I love the combination of meat with fruit in Moroccan cooking. This fragrant tagine, from my latest book, The Cook’s Garden, can be made with dried apricots (about 250g, soaked in warm water until swollen); and beef instead of lamb. Delicious served with couscous.
Ingredients
- prunes 250g, pitted
- lean lamb 1.5kg, cut into cubes, preferably from the leg
- onion 1 medium, peeled and grated
- butter 30g
- olive oil 2 tablespoons
- ground cinnamon 1 teaspoon
- ground ginger 1/2 teaspoon
- ground coriander (cilantro) 1/2 teaspoon
- salt and freshly ground black pepper to taste
- saffron threads good pinch
- honey 90g
- fresh apricots 500g, pitted (use apples, pears or quinces in winter)
- toasted slivered almonds 1 – 2 tablespoons
Serves 4 – 6. Soak the prunes in water to cover. Put the lamb into into a medium-large saucepan, cover with water and add the grated onion, butter, oil and spices. Bring to the boil, cover, turn down heat and simmer for 1 – 1 1/2 hours. Drain the prunes and add to the meat along with the honey. Simmer for a further 30 minutes. Remove meat the prunes from saucepan with a slotted spoon. Reduce liquid in saucepan by boiling hard. Season to taste. Return meat and prunes to saucepan and add the apricots (or pre-cooked apples, pears quinces. Cook for 5 – 10 minutes or long enough to heat the apricots. Serve sprinkled with toasted slivered almonds. Tip: in winter, you can use lightly poached sliced apples, pears or quinces instead of the apricots: if using quinces, poach them in water with a little sugar as they are very tart.