Transport your tastebuds to Morocco with this delicious lamb tagine, loaded with authentic flavours.
- Pre-heat the oven to 160°C.
- Heat the olive oil in a large casserole dish over a moderate heat. Season then sear the lamb pieces until golden brown all over. Remove from the dish, then add the onion and sweat for 4-5 minutes, stirring occasionally. Add the spices at this point and a little salt, stirring well to combine.
- Add the lamb back to the dish along with the apricots and cover with the stock. Bring to the boil, then cover and transfer to the oven. Cook for 40-50 minutes until the lamb is tender and cooked through and the apricots are soft. Remove from the oven and stir in the honey, almonds and chopped coriander.
- Adjust the seasoning as necessary, then leave to one side as you prepare the couscous. Place the couscous in a large heatproof bowl. Bring the stock to a boil in a saucepan over a medium-high heat. Pour the stock over the couscous then cover the bowl with clingfilm. Allow to sit for 5-6 minutes until the stock has been absorbed.
- Remove the clingfilm and fluff the grains with fork. Spoon onto a serving tagine and spoon the lamb tagine on top. Garnish with a sprig of coriander leaves and serve immediately.
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