- 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