Recipe for Lamb Tajine with Apricots and Mint – if you don’t have a tajine, use a slow cooker to make this delicious stew.

1 kg boneless lamb, trimmed & cubed
3 T olive oil
1 onion – finely chopped
Crushed garlic, 4 cloves
Small piece of fresh ginger, grated
Pinch of saffron threads
3 T liquid honey
1-2 cups beef stock
1 400g can of chickpeas, drained and rinsed
1 cup dried apricots
Salt & pepper seasonings to taste
2 T Ras el hanout mix (see below in comments section)
1/2 cup of freshly chopped mint to serve

How to
Make up ras el hanout mix as instructed on “basic flavourings”.

Warm tajine on a medium heat; add oil and lamb, cook until lamb is browned.

Add garlic, onion, ginger, saffron and ras el hanout and cook for 2 minutes.

Add half of the beef stock, honey and heat until just simmering, cover with lid and simmer for 45 minutes, check regularly during cooking time and add more stock as required to keep the mix quite moist.

Add chickpeas and apricots and simmer for a further 45 minutes or until meat is very tender, again adding extra beef stock as required.

Remove the lid, season to taste, simmer gently with the lid off until the sauce is reduced and of a thick consistency.

Sprinkle with freshly chopped mint to serve. This dish is ideally served with a crispy green salad “spiked” with chilli to compliment the sweetness of the dish.

Recipe supplied by Tefal

A list of stockists for the electric tajine pot can be found here.

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