How to make it
4 steps. Take it one step at a time.
Heat the vegetable oil
Heat the vegetable oil in a large tagine or heavy Dutch oven over medium heat. Brown the lamb chunks in batches until golden on all sides, then remove and set aside.
10 minAdd the diced onions
In the same pot, add the diced onions and cook for 5 minutes until softened. Stir in the minced garlic, ground ginger, and turmeric, and cook for another 1-2 minutes until fragrant.
7 minReturn the lamb to the pot
Return the lamb to the pot. Add the stock, cinnamon stick, and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 60 minutes.
1 hrAdd the dried apricots and honey
Add the dried apricots and honey to the pot. Stir gently and continue to simmer, covered, for another 20-30 minutes until the lamb is very tender and the sauce has thickened.
25 min
A little kitchen wisdom
Traditional tagines are cooked in a clay pot of the same name, but a heavy-bottomed Dutch oven works perfectly as well. Serve with fluffy couscous or crusty bread to soak up the sauce.
