Lamb And Apricot Tagine

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Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

The ingredient of Lamb And Apricot Tagine

• 2 tablespoons olive oil
• 8 lamb neck chops
• 1 large onion halved and sliced lengthways
• 2 cloves garlic crushed
• 2 teaspoons freshly grated ginger
• 1 tablespoon sweet paprika
• 2 teaspoons ground cumin
• 1 cup 250 ml massel vegetable liquid stock
• 1 2 cinnamon stick
• 3 4 cup 140g dried apricots
• 1 2 cup 100g pitted prunes
• 2 tablespoons toasted slivered almonds
• steamed couscous to serve

The Instruction of lamb and apricot tagine

• preheat oven to 160u00b0c heat olive oil in a flameproof casserole dish and brown chops on both sides remove and set aside add onion to pan and cook over medium heat for 5 minutes until soft add garlic ginger paprika and cumin and cook for 1 minute
• pour in stock stirring and scraping the bottom of the pan add cinnamon stick return chops to pan and cover tightly with a lid
• bake for 1 hour then add apricots and prunes bake for a further 30 minutes serve sprinkled with almonds and with couscous on the side to soak up the juices

Nutritions of Lamb And Apricot Tagine

calories: 449 559 calories
calories: 20 grams fat
calories: 4 grams saturated fat
calories: 30 grams carbohydrates
calories: 25 grams sugar
calories: n a
calories: 34 grams protein
calories: 84 milligrams cholesterol
calories: 340 93 milligrams sodium
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calories: nutritioninformation