Lamb Tagine with apricots, prunes and cashew nuts is a tender, aromatic and hearty Moroccan meal. Let’s take a virtual trip to Morocco by making this easy and delicious meal.
Tangy dried apricots, cashew nuts, saffron, a blend of hearty spices, and onions combined with deliciously tender lamb is the ultimate comfort and family meal.
I have to say that this is my first attempt of a Moroccan dish!
The dish is full of flavours and textures with a sweet accent. If you’re keen for a virtual trip to Morocco, then this recipe is perfect for you. It is the perfect fragrant rich comfort food meal.
Which meat?
Using a leaner cut of meat will have a good impact on both the texture of the meat and the gravy. So, stick with shoulder or leg at best but avoid anything else.
What is a tagine?
A tagine is an African cooking pot that’s usually made out of clay or ceramic. It has a round, shallow base and a cone shaped, vented top. Tagines have been used for centuries as the perfect dish to use for slow cooking!
Ras el Hanout
This blend is optional, but highly recommended. The flavours are phenomenal and this spice brings the dish on a whole other level of deliciousness.
Lamb tagine will stay fresh in an airtight container in the refrigerator for 3-5 days.
LAMB TAGINE!
Ingredients
- 1 tbs olive oil
- 2 large scoops ghee @delta_superette
- 4 tbsp cashew nuts @delta_superette
- 1 small onion (sliced)
- 1 tbsp ginger garlic paste
- pinch saffron threads
- 2 cinnamon
- 1 tbsp Kashmiri chili powder @suhana_spices
- 2 tbsp Ras el Hanout
- 1.5 kg lamb leg (cubed)
- few dried prunes (prunes) @delta_superette
- few dried apricots (halved) @delta_superette
- 2 tbsp honey
- salt to taste
- crispy fried onions @maseeharice
- Basmati rice @maseeharice
Instructions
- Heat the butter and oil in a large clean heavy casserole pot or Tagine if you have one.
- Stir in the almonds and sauté until golden.
- Remove and keep aside.
- Add the sliced onions and fry till lightly golden. Add in the saffron threads, meat and ginger garlic paste
- . Stir all together and allow meat to fry brown on all sides
- Add in the salt and spices and stir well to make sure everything is coated well.
- Add in some water and allow the meat to cook until tender. Add water as needed
- Now add in the fried nuts, prunes and dried apricots and honey.
- Allow to simmer for 10 minutes until everything is tender and combined.The gravy should be thickish and not watery.
- Garnish with crispy fried onions and freshly chopped coriander
- Serve with steamed fragrant basmati rice.
Ras El Hanout Spice
Ingredients
- 7 cardamom pods(or heaping ½ teaspoon ground cardamom)
- 1 tsp ground allspice
- 2 large sticks cinnamon (or 1 teaspoon ground cinnamon)
- 2 dried red chillies (or 1 teaspoon red pepper flakes)
- 2 tsp black peppercorns(or 3 teaspoon ground black pepper)
- 2 tsp coriander seeds(or 1 ½ teaspoon ground coriander)
- 2 tsp ground ginger
- 2 tsp ground turmeric
- 1 tsp sumac
- 1 tsp whole cloves
- 1 tsp anise seeds
- 6 dried rosebuds
Instructions
- In an electric coffee or spice grinder, blitz all of the ingredients to a powder.
- Store in an airtight container for up to 6 months
