Lamb Tagine
Serves 4
1tsp each of ground ginger, coriander and turmeric
675g lean lamb, cut into 2.5cm pieces
6tbsp olive oil
1 onion, peeled and chopped
3 garlic, cloves, peeled and crushed
2 large carrots, chopped
150g no soak dried apricots, halved
400g tin of chopped tomatoes
300ml lamb or beef stock
2tbsp soy sauce
Put the ginger, coriander and turmeric in a bowl, mix in the lamb then refrigerate for several hours.
Preheat the oven to 150C. Heat 2 tablespoons olive oil in a frying pan and brown the lamb in batches over a fairly high heat, transferring them to a tagine dish or large casserole.
Lower the heat and gently fry the onion for 5 minutes.
Add the garlic and carrots, cook for two minutes, then add the apricots, tomatoes, stock and soy sauce. Bring to the boil, pour into the dish over the meat, cover tightly and cook in the oven for 2 hours. Serve with couscous.
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