Lamb Tagine with Apricots

Nigel Slater's healthy lamb tagine recipe has stood me in great stead... it is tasty, low maintenance and a delicious way of eating lamb (only occasionally though, lamb's not the leanest of meats, remember, low cholesterol lovers?!). This is quite a rich recipe, so definitely serve it with something plain and simple... maybe some steamed chick peas and some couscous with red onion and some coriander. Maybe even just a couple of wholegrain flatbread and some sliced tomatoes with coriander or mint?! Either way you'll love this easy slow cooking Moroccan style stew; is the perfect thing to cheer up cold days.


  • 350g Lamb Shoulder (with extra fat trimmed off) or Lamb Neck Fillet (again trimmed)
  • 2 or 3 Large Onions
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Cumin
  • 1 tsp Ground Turmeric
  • 1 tbsp Paprika
  • 3 Onions
  • 4 cloves of Garlic (sliced)
  • 60g Sultanas
  • 2 tbsp Honey
  • 1 tsp Saffron
  • 750ml weak Veg Stock
  • 1 Tin Toms
  • 100g Dried Apricots
  • Preserved Lemon
  • Fresh Coriander

Get your butcher to cut the Lamb into large ish chunks

Use half the Spices to coat and marinade the Lamb overnight (if you have time that is; an hour would do!!  If you have no time to marinate, this will still taste really good!)

Brown the Lamb chunks over a medium heat – you want a bit of colour on them

Remove with a slotted spoon and set aside once they are brown – you may want to fry in batches so the pan isn’t crowded (the meat will steam instead of fry…)

Now slice your Onions into big chunks too – and fry them over a gentle heat

When the Onions are soft, add the other half of the Ground Spices and also the sliced Garlic

Cook for a few moments and then add the Sultanas, Honey, Saffron, tin of Tomatoes and the Apricots.  Pour in the Vegetable Stock – bring to the boil – cover with a lid – and cook the Tagine for 2 hours

Just before serving – finely slice the rind of the Preserved Lemon, and add to the Tagine

Add a dash more water if there is too much liquid at the end of cooking; or cook with the lid off to reduce it if there is too much

By the time you serve this Lamb Tagine, the meat will almost be falling apart (deliciously)

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