Moroccan Lamb Tagine

This is a lovely, cheap, traditional dish which everyone loves, as it’s tender and sweet.


4 pieces of neck of lamb

1 large onion and oil for frying

20 dried apricots

2 tbsps tomato puree

2 tbsps turmeric, cumin, ginger

1 clove garlic (optional0

Spinach (optional)


As with the dhal, begin by frying first the onion and garlic and then the spices. Add enough oil so the mixture isn’t dry, and put in the lamb, just to brown it for a few minutes. Add the apricots and tomatoes (you can use fresh or tinned instead, but not too much!) and then 3 cupfuls of stock or water. Cook gently for an hour – it’s best to have a saucepan with a tight lid, or cover the pan with foil to keep the steam in – and for a really good taste, leave overnight and cook for ten minutes the following day, for maximum tenderness. 5 minutes

before serving you can stir in chopped spinach, which just adds a little extra deliciousness to the taste. This traditional meal should be served up with couscous and serves 4. (Couscous is very easy: put 3-4 tablespoons per perSon into a pan and just cover with water. Cook for 7-8 minutes and then leave, lid on, in the pan for another 5 minutes, it should be perfectly cooked and fluffy. Add a knob of butter and serve.)


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