2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped
2 garlic cloves, sliced
2 teaspoons baharat or ras el hanout
1 teaspoon ground coriander
pinch of saffron threads (optional)
8 ready-to-eat dried apricots, sliced
1 preserved lemon, chopped
400 ml (14 fl oz) hot vegetable stock
chopped coriander, to garnish
steamed giant couscous, to serve
Heat the oil in a large saucepan or flameproof casserole dish and cook the carrots, ginger and garlic for 5–6 minutes, until beginning to soften. Add the spices and apricots and stir for a minute before adding the preserved lemon and hot stock. Cover and simmer for 10–12 minutes, until tender.
Ladle the tagine into bowls, sprinkle with the coriander and serve with giant couscous.