Citrus-Spiked Lamb Tagine with Apricots and Aubergine

Name: Rukmini Iyer Citrus-Spiked Lamb Tagine | Lamb Stew Recipes
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 1 white onion, roughly chopped; 5cm ginger, grated; 2 plum tomatoes, roughly chopped; 1 small aubergine, cut into 1½cm chunks; 150–200g (to taste: I like the sweetness of 200g, you may wish to start with 150g) dried apricots; 400g diced lamb; 500ml boiling lamb or beef stock; 3 heaped tsp ras-el-hanout; 1 orange, zest and juice; hot cous cous; fresh coriander, roughly chopped; yogurt

by Rukmini Iyer from The Roasting Tin Around The World

This rich lamb tagine is surprisingly quick and easy to make:simply get all the ingredients into one pot and let the oven do the hard work.

Dairy-Free One-pot

Serves 4

Total 2 hrs 45 min

Prep 15 min

Cook 2 hrs 30 min

Easy

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Introduction from Rukmini Iyer

When composing this recipe, I was curious to find out what a slow, gentle cook would do to nice ingredients in a tagine without browning them off first, and was delighted with the result – the aubergine and apricots work beautifully with the lamb and orange in this easy, oven-only version.

Ingredients

1 white onion, roughly chopped

5cm ginger, grated

2 plum tomatoes, roughly chopped

1 small aubergine, cut into 1½cm chunks

150–200g (to taste: I like the sweetness of 200g, you may wish to start with 150g) dried apricots

400g diced lamb

500ml boiling lamb or beef stock

3 heaped tsp ras-el-hanout

1 orange, zest and juice

To serve:

hot cous cous

fresh coriander, roughly chopped

yogurt

Method

Preheat the oven to 150°C fan/170°C/gas 3.

Tip all the ingredients into a roasting tin, lidded casserole dish or the bottom half of a tagine, stir, then cover tightly with foil or the lid. Transfer to the oven and cook for 2 hours and 30 minutes.

Just before the tagine is ready, make up the cous cous according to the packet instructions, and set aside. Serve the tagine hot, scattered with the fresh coriander, with the cous cous alongside and some yogurt if you wish.

Note: I have inauthentically suggested that you use ras-el-hanout as a quick-fix rather than a longer list of spices, because I like the full roundness of flavour that you get from it, but if you don’t have any, use a teaspoon each of ground cumin and ground ginger, and ½ teaspoon each of ground cinnamon and paprika.

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