Slow Cooked Lamb Tagine with Apricots and Toasted Almonds

Why you will like this recipe

A classic recipe that works beautifully with the Ras el hanout Moroccan spices from the recipe Spice Pouch.

Your Recipe Spice Pouch will contain: Cardamom, Cinnamon, Paprika, Cumin, Coriander, Fenugreek, Nutmeg, Ginger, Sumac, minimal chili flakes.

When you order you will receive the blended zip lock spice pouch together with a printed hard copy of your recipe.

The 65g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

• 65g Pouch - $7.60   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need - serves 6

1kg x Lamb (or Beef) Boned Lamb shoulder works best for flavour. Cut into 4cm cubes

2 x Medium/large brown onions - sliced into half moons

4 x Garlic cloves - finely diced

2 x Tablespoons tomato paste

2 x Cups best chicken stock - important see note

1 x Tin Italian diced tomatoes

1 x Tablespoon honey

1 x Cup dried apricots - sliced

1/2 x Cup roasted almonds chopped

2 x Teaspoons pomegranate molasses - pure magic to the dish

Salt and Pepper to your taste or diet

4x Full teaspoons from your Lamb Tagine Ras el hanout spice pouch

Your recipe spice pouch will contain: Cardamom, Sumac, Nutmeg, Ginger, Cinnamon, Coriander, Fenugreek, Cumin, Paprika, small amount of Chile Flakes

Method In your Dutch Oven add a little oil and when hot, brown the lamb on all sides then set aside.

In the same pot add a little more olive oil then fry down the onions and the garlic until they are soft and caramelised. Next add the tomato paste and leave on the pot base for a few minutes to remove the bitterness, then stir.

Now, add the Chicken Stock, 4 x Teaspoons of the Ras el hanout, Apricots, Salt and Pepper, Pomegranate Molasses, Almonds and Honey.

Seal the pot with foil under the lid and cook in a low oven - 180c max. for 2-3 hours until the meat is falling apart. After 1 hour, check and add a little water if the sauce is drying out. Serve with cous cous and flat leaf parsley.