A fruity and warming Middle Eastern tagine to be served with couscous and herbs – a speedy casserole with plenty of flavour.
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- 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
Lamb & Apricot Stew
Amount Per Serving
Calories from Fat 252
% Daily Value*
Total Fat 28g
Saturated Fat 10g
Total Carbohydrates 19g
Dietary Fiber 4g
* Percent Daily Values are based on a 2000 calorie diet.