Richard’s Lamb and Apricot Tagine
This requires slow cooking, which means you get the benefit of the glorious smell of the spices for hours. Richard did it in a deep casserole pot, rather than in the tagine, as he needed to make enough for 8. He invented it as he went along, so there are no specific measurements for the spices. It really depends on what you have on hand, and on your preferences. Be brave.
1kg lamb shoulder. Ask the butcher to saw it up into chunks, bones and all
4 garlic cloves
2 tomatoes (can be canned)
Harissa Paste (or chili paste or something with some hot to it)
Spices: Mainly cumin and cinnamon, but also some coriander seeds, fennel, caraway, saffron or turmeric, cloves and ground ginger as well. Depending on what is available.
Sliced almonds, lightly toasted
Fresh mint & parsley
- Toast and mixture of the spices in a dry pan. Amounts depend on personal taste.
- Marinade the lamb in the mélange of spices, along with a tablespoon each of honey and olive oil. Give it about an hour, if possible.
- Brown in hot olive oil and transfer into large casserole pan.
- Gently fry the onions and garlic, with more spice and a bit of harissa.
- Transfer the onions and garlic to the casserole with the meat, add tomatoes, spoon of honey, and a handful of apricots. Top with water.
- Bring to a boil on the stove, then transfer to a low oven (160°C, 320°F)
- Cook for 2 hours, taking the lid off for the last 15 minutes. Finish with toasted almonds and fresh herbs.
Serve with couscous and a vegetable curry.