A fruity and warming Middle Eastern tagine to be served with couscous and herbs – a speedy casserole with plenty of flavour.
| Servings | Prep Time | Cook Time |
| 2servings | 10minutes | 35minutes |
| Servings | Prep Time |
| 2servings | 10minutes |
| Cook Time |
| 35minutes |
Ingredients
- 2 tbsp olive oil
- 250 g stewing lamb pieces
- 1 onion thinly sliced
- 1 garlic clove chopped
- 1 tbsp ginger chopped
- 1 tbsp ras-el-hanout or other spice mix
- 1 tbsp tomato purée
- 5 soft dried apricots halved
- 300 ml vegetable or chicken stock
- cooked couscous to serve
- mint or coriander leaves to serve
- lemon wedges to serve
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Ingredients
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Instructions
- In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned.
- Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins.
- Serve with warm couscous, mint or coriander leaves, and lemon wedges.
RECIPE NOTES & TIPS:
Recipe from Good Food magazine, December 2011
Nutrition Facts
Lamb & Apricot Stew
Amount Per Serving
Calories 447
Calories from Fat 252
% Daily Value*
Total Fat 28g
43%
Saturated Fat 10g
50%
Total Carbohydrates 19g
6%
Dietary Fiber 4g
16%
Sugars 15g
Protein 32g
64%
* Percent Daily Values are based on a 2000 calorie diet.
