Morrocan Lamb Tagine Recipe

Morrocan Lamb Tagine


1.2kg cubed shoulder of lamb4 or 5 strands saffron, infused in 1 tbsp water1 tsp cinnamon1 small piece of fresh ginger, finely chopped1 large onion, finely chopped1 tsp cumin400g dried apricots2 tbsp honey1 bunch of fresh coriander, roughly choppedSea salt and black pepper to season3 tbsp Olive oil and 20g of butter for fryingToasted sesame seeds and blanched almonds to garnish

How to make Morrocan Lamb Tagine

Put the butter and olive oil in a large saucepan over a medium heat and when it sizzles and the butter foams, add the chopped onions.  Allow the onions to soften then add your chopped ginger and the spices.  Fry for about a minute then add your beef and stir well to coat the beef in the spice mixture.  Cover the meat with water and the saffron liquid, bring to the boil then lower the heat to a gentle simmer and allow to cook for about an hour.  Half way through cooking, add half the apricots and continue cooking.  Near the end of cooking, the liquid would have thickened and reduced and the meat will taste tender.  Add the rest of the apricots and half the chopped coriander and gently stir in.  Season to taste and allow to rest for 10 minutes before serving.  Garnish with the toasted sesame seeds, almonds and remaining chopped coriander.   Tip: You can make this a day in advance and then heat up when your guests arrive.  This allows the flavours to develop and intensify.
Question from the Chef

“Have you tried other Moroccan dishes?”

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