Spiced apricot and lamb tagine

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Ingredients: 
  • ¼ cup (60ml) olive oil
  • 1kg diced lamb
  • 2 cloves garlic, crushed
  • 1 large brown onion (200g), chopped finely
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • 3 cups (750ml) water
  • 1 cinnamon stick
  • 2 strips lemon rind
  • 1 ½ tablespoons honey
  • 1 cup (150g) dried apricots
  • ½ cup (80g) blanched almonds, toasted
  • 2 tablespoons coarsely chopped fresh coriander
  • 1 tablespoon sesame seeds, toasted
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Preparation: 

Preparation time 20 minutes,  cooking time 2 hours.

1. Heat oil in large saucepan, cook lamb in batches, stirring until browned. Remove from pan.

2. Add garlic, onion and ground spices to pan, cook stirring until onion is soft. Stir in the water, cinnamon stick and rind.

3. Return lamb to pan, simmer covered about 1 ½ hours or until lamb is tender.

4. Add honey, apricots and nuts to lamb mixture, simmer uncovered, 10 minutes or until apricots are tender. Discard cinnamon stick and rind, stir in coriander.

5. Serve sprinkled with sesame seeds.

Serves 4, per serving 35.8g fat, 2815kj.