|Photo: Lamb and apricot tagine recipe|
The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb and apricot tagine recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb and apricot tagine.
This tantalising tagine is full of beautiful Moroccan flavours.
Ingredients (serves 4)
1/4 cup plain flour
8 (180g each) lamb forequarter chops, trimmed
2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1 long red chilli, thinly sliced
400g can crushed tomatoes
3/4 cup dried apricots, chopped
2 tablespoons honey
2 small zucchini, thickly sliced
1/2 cup chopped fresh coriander leaves
steamed couscous and yoghurt, to serve
Preheat oven to 160°C/140°C fan-forced. Place flour and lamb in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based flameproof casserole dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.
Reduce heat to medium. Heat remaining oil. Add onion, garlic, coriander, cumin, ginger and chilli. Cook for 2 minutes or until softened. Return lamb and juices to pan with tomato, apricot, honey and 2 cups cold water. Cover. Bring to the boil.
Transfer to oven. Bake for 1 hour 15 minutes. Remove from oven. Skim fat from surface. Add zucchini. Bake, uncovered, for 30 minutes or until lamb is tender. Stir in coriander. Serve with couscous and yoghurt.
Super Food Ideas - June 2008, Page 61
Recipe by Cathie Lonnie
More Middle Eastern Food Recipes:
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
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