Sweet Moroccan lamb tagine with apricots and almonds
2 tbsp olive oil
50 g blanched almonds
2 small onions or large shallots, peeled and finely chopped
2 cloves garlic, peeled and very finely sliced
10 strands of saffron
2.5 cm piece ginger, peeled and finely chopped
1 tsp coriander seeds, crushed
1 cinnamon stick broken in half
450 g Scotch Lamb neck fillet sliced into 1 cm pieces
8 soft semi-dried apricots
8 dates, torn into halves
3-4 strips thinly pared orange rind
1-2 tbsp clear honey
salt and freshly ground black pepper
2 tbsp chopped coriander leaf
serve with buttery couscous
- Heat the oil in a deep saute pan or heavy-based casserole and stir the almonds until they turn golden, remove from the pan with a slotted spoon and set aside.
- Add the chopped onion and garlic until softened and beginning to brown. Stir in the saffron, ginger, coriander and cinnamon. Toss in the lamb, coating it in the spices and fry for a couple of minutes. Return the almonds to the pan.
- Pour in enough water to barely cover the meat and bring to the boil, reduce the heat, cover the pan and simmer very gently for about 30 minutes until the meat is tender.
- Add the apricots, dates and orange rind and a little extra water if necessary, check the seasoning. Re-cover the pan and simmer for a further 15 minutes.
- Lastly, add the honey, check the seasoning again and simmer for 10 more minutes. The sauce should be quite syrupy.
- Serve sprinkled with some chopped coriander and accompanied by couscous.