- Season and lightly flour the pieces of lamb then pan fry them in the vegetable oil for a couple of minutes until they are evenly browned. Put them to one side.
- Meanwhile gently cook the onions in the olive oil with all the spices for about 10 minutes, stirring until they are soft and beginning to colour. Add a little water if necessary.
- Add the tomato purée and stock and bring to the boil. Add the pieces of lamb and simmer gently for 1 hour 30 minutes – 2 hours or until tender.
- Serve in a Moroccan tagine if you have one with steamed couscous.
Welsh Lamb Marrakech tagine with apricots
- Prep time 25 mins
- Cook time 2 hrs
- Serves 4
Ingredients
- 1.2kg boned PGI Welsh Lamb neck fillet or shoulder, cut into rough 2cm chunks
- 1 tbsp flour
- 1 tbsp vegetable or corn oil
- 1 tbsp olive oil
- 3 medium red onions, peeled and sliced
- 6 cloves of garlic, peeled and crushed
- 30g root ginger, peeled and finely grated
- 1 tsp paprika
- ½ tsp ground mace
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- A good pinch of saffron
- 2 tsp tomato purée
- 1½l chicken or lamb stock, or 2 stock cubes dissolved in that amount of water
- 12 stoned dried apricots, soaked overnight in warm water
- 2 pickled lemons
Nutrition
- Energy: 3274 KJ
- Calories: 786 kcals
- Fat: 48.8 g
- Of which saturates: 20.2 g
- Salt: 1.82 g
- Iron: 7.53 mg