Full Recipe

Lamb Tagine with Apricots & Black Garlic

lamb tagine

 

After last week’s inspiration from my photos of my favourite Moroccan traiteur in Paris I decided it was time to make a tagine or two again. It’s really easy and has a full-bodied flavour which comes from the ras-el-hanout, dried fruit and the black garlic.  Ras-el-hanout is a mix of 11 different aromatic spices. We have small containers of it available to buy and also the black garlic. I used lamb shoulder but lamb shanks would also work really well.

 

Ingredients (for 4)

800g boned lamb shoulder, cut into 4-5cms pieces or 4 lamb shanks

1 large onion, peeled and finely chopped

1 large carrot, peeled and finely chopped

4-6 cloves of garlic, crushed

2-3 tbsps ras-el-hanout spice mix

1 tsp sweet paprika

¼ tsp chili flakes (optional- this makes it more spicy)

2 tbsps flour

1 tin of cherry tomatoes or crushed tomatoes

2 cups of hot lamb stock (may need more)

2 tbsps fig balsamic condiment

2 bay leaves

Sprig of thyme

Salt and pepper

Handful each of raisins and dried apricots, cut in half

4-6 cloves of black garlic, peeled and cut in half

Garnish – 5-6 dried figs, sliced, a few toasted blanched almonds, chopped and finely chopped coriander

 

Method

Heat a little oil in your tagine and brown the lamb in batches if necessary so you don’t crowd the dish. Remove the lamb and set it aside.

Add a little more oil if necessary then add the onion and carrots. Cook till soft but not brown. Stir in the crushed garlic. Cook for a minute then mix in the ras-el-hanout, paprika, chili flakes and flour. Cook for a further minute. Add the tomatoes and stock.

Return the lamb to the tagine along with the apricots, raisins, bay leaves, thyme, balsamic condiment and a little salt and pepper. Cover and place in your oven preheated to 160°C. Cook for about 2½ hours. Check the lamb after 1½ -2 hours and add more stock if necessary. Add the black garlic 5 minutes before the tagine is ready. Check the seasoning.

Remove from the oven and let it sit for 5 -10 minutes. Before serving, garnish with the sliced figs, roasted almonds and coriander. Serve with couscous or flat breads.

 

Shopping List

Lamb shoulder and shanks – Pleased to Meat You

Onion, garlic, carrots, bay leaves and thyme – Your Heartland Green Grocer

Coriander – Fresh Gardens

Lamb stock – Simon Gault

Dried apricots, figs, raisins, chili flakes and flat breads – Turkish Bazaar

Ras-el-hanout, cherry tomatoes, black garlic, terracotta tagines and cazuelas –

La Cigale Kitchen Shop

black garlic