Ginger & Honey Lamb Tagine

Portions:4
Share on Facebook Print Recipe

Equipment

Ingredients

  • 1½ tablespoons olive or argan oil
  • 1 onion finely chopped
  • 3 garlic cloves finely chopped
  • 25 g fresh root ginger peeled and finely chopped
  • 450 g lean lamb cut into bite-sized pieces
  • 2 teaspoons ground cinnamon
  • 175 g ready-to-eat dried apricots
  • 2 tablespoons runny honey
  • salt and pepper

Instructions

  • Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, garlic and ginger and cook for 1,5 minutes to let the flavours mingle.
  • Add the lamb and cinnamon and stir to coat well.
  • Pour in enough hot water to just cover the meat and bring to the boil.
  • Reduce the heat, cover and simmer for 15 minutes.
  • Add the apricots and honey, re-cover and simmer for a further 10 minutes.
  • Season to taste and serve hot with plain, buttery couscous, if liked.

Notes / Tips / Wine Advice:

For spicy ginger & honey lamb tagine,

heat 1½ tablespoons olive oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in 1 chopped onion, 2 chopped garlic cloves, 1,5 deseeded and finely chopped red chillies and 25 g fresh root ginger, peeled and chopped, and cook for 1,5 minutes until they begin to colour. Stir in 500 g cubed lamb and 2 tablespoons runny honey and pour over enough hot water to cover. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Season to taste and toss in 1 tablespoon finely chopped coriander. Serve with plain buttery couscous or a herb couscous.
————————————————————————————————–
Course Lamb
Cuisine Arabic / Moroccan