La tagine d’agneau aux abricots

Name: La tagine d’agneau aux abricots (Tagine of lamb with apricots)
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 750 g shoulder of lamb, cut into 3cm cubes; 100 g flaked almonds; salt and pepper; 2 tsp ras-el-hanout; 1 onion, cut into rings; 250 g dried apricots; 750 ml water; 1 vegetable stock cube, crumbled; 2 tsp cardamom seeds; 2 sprigs mint; 2 tsp ground cumin; ½ cinnamon stick; 2 tsp butter; ¼ lemon

Tagine of lamb with apricots

Preparation info

Serves
4

Difficulty
Easy

Appears in

Magrets & Mushrooms

By Jeanne Strang

Published 2024

About

The increase of immigration, particularly of students studying at universities such as Toulouse and Montpellier, has led to the introduction of Moroccan elements into local cooking. We particularly like this gentle tagine, which you can make easily without the pretty traditional-shaped pot with a conical lid used in Morocco.

Ingredients

250 g dried apricots
750 g shoulder of lamb, cut into 3cm cubes
1

Africa
Europe
Morocco
France
United Kingdom
Aveyron
Toulouse
Montpellier
Cantal
Lozère
Main course
Mediterranean
South-West France
Gluten-free

Method

Put the apricots in a heatproof bowl, pour over boiling water to cover and leave them to soak for 40 minutes.

Meanwhile, put all the remaining ingredients, except the almonds, into a casserole with a tight-fitting lid. They should be just about covered with the 750 ml water. Bring to the boil and simmer gently for 1 hour.

A few minutes before serving, brown the almonds in the bu