Lamb and Apricot Tagine

Name: Lamb and Apricot Tagine
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2.25 lb diced lamb; 1 large onion; 1 tsp fresh ground white pepper; 1 tsp cumin; 1 tsp ginger; 1 tsp nutmeg; 1 pinch saffron; 1 pinch salt; 0.5 lemon; 12 dried apricots; 4 garlic cloves; 2 tbsp extra virgin olive oil; whole blanched almond; chopped cilantro

Lamb, lemon and apricots baked in the oven and spiced with cumin and ginger for a Moroccan tagine.

3 hr 10 min · Serves 6 · Medium

Method

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Time: Prep 10 min · Cook 180 min · 190 min total
Difficulty: medium

1
Preheat the oven to 300F (or the lowest possible heat). Wipe the meat, and put in a 'tangia' or other earthenware casserole.
2
Add the rest of the ingredients and put on the lid. Seal this tightly with foil, or a flour and water paste, and cook in the very low oven for 2½–3 hours.
180 min