World Cuisine

Ginger and Honey Lamb and Apricot Tagine

cook 30 mins
  • 1–2 tablespoons olive or argan oil
  • 1 onion, finely chopped
  • 2–3 garlic cloves, finely chopped
  • 25 g (1 oz) fresh root ginger, peeled and finely chopped
  • 450 g (14 1/2 oz) lean lamb, cut into bite-sized pieces
  • 2 teaspoons ground cinnamon
  • 175 g (6 oz) ready-to-eat dried apricots
  • 2 large tablespoons runny honey
  • salt and pepper
  • Buttery Couscous (see page 128), to serve
  • Heat the oil in a large, heavy-based saucepan or the base of a tagine, stir in the onion, garlic and ginger and cook for 1–2 minutes. Add the lamb and toss to coat well, then add the cinnamon. Pour in enough hot water to just cover the meat and bring to the boil. Reduce the heat, cover and simmer for 15 minutes.
  • Add the apricots and honey, re-cover and simmer for a further 10 minutes. Season to taste and serve hot with the couscous.
Like This? Try These
More on Food