Hester’s lamb & apricot tagine

This is Him Indoors‘ sister Hester’s recipe, it’s yummy and you don’t even need a tagine, any old oven ready pot with a lid will do.

Hester’s lamb & apricot tagine

serves 2

400g / 16oz lamb shoulder, cubed
70g / 3oz ready to eat dried apricots
1 onion
half tsp ground cinnamon
half tsp ground coriander / cumin
knob butter
half pint veg stock
1tsp lemon juice
1 tsp harissa paste

Preheat oven to 140°C / 275°F / Gas 1. Cook the onion gently in the butter until it is soft and golden. Add the lamb and cook it just enough to seal the meat. Next in goes the harissa paste and lemon juice – stir well so that everything is nicely coated and tip into a casserole dish. Fry the spices dry in a separate pan until they start to crackle and split. Add the spices to the main dish, along with the apricots and enough veg stock to cover. Pop the lid on, and cook for 1 1/2 hours.  Serve with cous cous (with roasted peppers and onion if you like).

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