World Cuisine

  • 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 (14½ oz) lean lamb, cut into bite-sized pieces
  • 2 teaspoons ground cinnamon
  • 175 g (6 oz) ready-to-eat dried apricots
  • 2 tablespoons runny honey
  • salt and pepper

Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, garlic and ginger and cook for 1–2 minutes to let the flavours mingle. Add the lamb and cinnamon and stir to coat well.

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 plain, buttery couscous, if liked.

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