Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
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Citrus-Spiked Lamb Tagine with Apricots and Aubergine
Introduction
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
| white onion, roughly chopped | |
| ginger, grated | |
| plum tomatoes, roughly chopped | |
| small aubergine, cut into 1½cm chunks | |
| dried apricots | |
| diced lamb | |
| boiling lamb or beef stock | |
| ras-el-hanout | |
| orange, zest and juice | |
| To serve: | |
| hot cous cous | |
| fresh coriander, roughly chopped | |
| yogurt |
Preview
This recipe is a preview
Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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