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Moroccan lamb and apricot tagine

  • 5.0 Star
    rating
  • Timer Prep 15 min
    Cook 40 min
  • Chart 137.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

For oiling, use extra of the olive oil. Mince the garlic cloves. Finely chop the onions. In 2 tbsps of boiling water dissolve the saffron.

Method

  1. 1 Heat 2 tbsp olive oil in a large, deep saucepan over medium heat.
  2. 2 Add the meatballs and fry briefly on all sides until lightly browned (about 3-4 minutes).
  3. 3 Remove with a slotted spoon to a paper towel-lined plate.
  4. 4 Add an extra splash of oil to the pan, if needed, then add the chopped onions and garlic, and fry gently for 6-7 minutes until the onions go soft and start to caramelise.
  5. 5 Then add the spices, saffron water, chopped tomatoes, chicken stock, apricots and cinnamon stick, and mix to combine.
  6. 6 Season with salt and pepper.
  7. 7 Bring the mix to a boil, then reduce the heat and carefully add the meatballs.
  8. 8 Simmer for 20 mins, stirring occasionally, or until the sauce has reduced and thickened nicely.
  9. 9 Transfer to a dish and serve hot; great with couscous.

4 Reviews

  • Amy

    Absolutely gorgeous so easy to make

  • Kirsty

    Delicious -

  • Jane

    Great recipe. Simple and tasty.

  • Neet

    Easy to make and very tasty!