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Lamb and Apricot Tagine

The Sated Coeliac - Gluten Free RecipesWe love tagine, the North African one-pot dish. There are load of varieties, but this is one of our favourite – it produces a lovely fruity, sticky tagine packed with flavour. Traditionally, of course, it would be served with cous cous, but we serve with either brown rice or quinoa, depending on how we feel at the time. You can cook this dish in a tagine, on the stove top (remembering to use a heat diffuser), or if you don’t have one, a heavy based casserole dish or pan (anything with a lid, that can sit on the stove top and has a good heavy base). I use my cast iron crock pot when I’m not using the tagine.


Lamb and Apricot Tagine
Serves 4
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 2 tbsp blanched almonds
  2. 2 tbsp olive oil
  3. 2 onions, roughly chopped
  4. 2 cloves garlic, chopped
  5. 2cm fresh ginger, peeled and chopped
  6. 1-2tsp ras el hanout
  7. 400g lamb steak, diced
  8. 1 tsp coriander leaf
  9. 3 tbsp chopped apricots
  10. 2 tbsp chopped prunes
  11. 1 tbsp sultanas
  12. 1 tsp dark honey
  13. 2 cinnamon sticks
  14. water
  1. Heat the oil in the pan and add the almonds and stir until they begin to turn brown.
  2. Add the onions, garlic and ginger and soften.
  3. Coat the lamb in the ras el hanout and then add it to the pan. Allow to brown on all sides.
  4. Add the apricots, prunes and sultanas, pour in the honey, add the cinnamon sticks (rolled in your hands first to release the scent), the coriander leaf and the black pepper.
  5. Stir well, pour over enough water to cover the mixture, turn up the heat and bring to the boil. Reduce the heat to low, put the lid on the pan and leave to cook for 40 minutes. Check occasionally to ensure there is enough liquid to keep it from drying out or burning, but not so much that it never gets to thicken and reduce.
  1. I use ready to eat dried apricots and ready to eat prunes. I've quoted quantities of chopped fruit - just cut them into quarters.
This is Mahala https://www.barefootblog.co.uk/

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