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Lamb and Apricot Tajine

inCLAY POT RECIPES, MEAT, RECIPES

This is such a simple way to cook lamb full of flavours, tender and only a titchy tiny bit of work to do before it’s put in the oven for a couple of hours. Whats great is it’s even better if its done the day before, left to cool then just simple reheated the next day.

Ingredients

  • 500g diced lamb
  • drizzle of olive oil
  • 1 onion finely sliced
  • 1 red, yellow and green pepper finely sliced
  • 2 cloves of crushed garlic
  • 10 halved dried apricots
  • 10 halved prunes (stones removed)
  • 400g can chopped tomatoes
  • 2 tsp of cumin powder
  • 2 tsp of ground ginger
  • 2 tsp of ground coriander
  • a small glass of water
  • handful of fresh chopped coriander
  • 1 tbsp of ground almonds

Method

  1. Brown the diced lamb cubes in a frying pan with the drizzle of olive oil then place into your SBJ clay pot along with all the other ingredients except the fresh coriander and ground almonds mix well.
  2. Put your pot in a cold oven, turn the heat to 160°C and cook for 2 1/2 hours.
    When the lamb is beautiful and tender stir through the chopped coriander and ground almonds and serve.
  3. I like to serve with a simple couscous with lots of fresh chopped herbs mixed (mint, parsley, coriander) stirred through it.
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