OXO

Lamb and Apricot Tagine

The Recipe Fancy giving it a go at home?

What you need

Here are the essentials

  • 500g lamb neck or stewing steak, cut into large chunks
  • 3 tablespoons olive oil
  • 2 teaspoons cumin seeds
  • 2 large onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 400g tin chopped tomatoes
  • 1 OXO Lamb Stock Pot, made up with
  • 300ml boiling water
  • 200g dried apricots
  • Sea salt and freshly ground black pepper
  • A handful of fresh coriander leaves, to serve

How to make it

Here's what you need to do

  1. Preheat the oven to 170°C/gas 3½. Season the lamb well on all sides with salt and pepper.
  2. Heat 1 tablespoon of the oil in a large flameproof casserole and, working in 2 or 3 batches, brown the lamb on all sides for about 5 minutes, adding another tablespoon of oil as necessary. Remove the browned lamb to a plate.
  3. Heat the remaining tablespoon of oil in the casserole, add the cumin seeds and fry for over a low heat for a few seconds until aromatic, then add the onions and fry over a medium heat for 10 minutes until crisp and golden brown.
  4. Add the garlic, ground coriander and cinnamon and fry over a low heat for 2 minutes. Add the tomatoes, stock, apricots and browned lamb, stir well, then put the lid on and transfer to the oven to cook for 2 hours. Serve hot, sprinkled with the coriander leaves.

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