Qmee recipes – lamb, apricot and shallot tagine

We haven’t posted a Qmee recipe blog for a while so we thought we’d do one this week! Our choice this week is adapted from a Moroccan recipe – it’s a slow-cooked dish with an aromatic marinade and irresistibly fruity sauce. Take a look at what you’ll need and how to create it below.

Here’s what you’ll need…

1 large leg of lamb, bone in (about 2kg)
600g shallot, halved if particularly large
400g small apricot, halved and stoned
85g whole skinless almond
2 preserved lemons, flesh discarded, peel and pith finely chopped
1 tbsp ras el hanout
1 tbsp clear honey
150ml hot chicken stock
Small pack coriander, leaves picked
Couscous and natural yogurt, to serve

For the marinade:
4 tbsp olive oil
4 garlic cloves, crushed
1 tbsp ground cumin
2 tbsp clear honey
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp coriander seed
Pinch of saffron strands

Here’s what you’ll need to do…

  1. Slash the lamb leg all over and put in a big food bag, or in a large casserole dish.
  2. Smash the marinade ingredients together using a pestle and mortar. Add some black pepper and rub all over the lamb.
  3. Marinate overnight, or up to 24 hrs.
  4. Heat oven to 140C/120C fan/gas 1.
  5. Sit the lamb in a big roasting tin, scraping off any leftover marinade on the top. Cover the tin with foil, pinching the edges to seal.
  6. Cook for 6-7 hrs, basting every hour or so, until the meat is incredibly tender.
  7. Remove the roasting tin from the oven and increase oven to 200C/180C fan/gas 6.
  8. Pour the juices from the lamb into a measuring jug, cool slightly and skim off the fat.
  9. Put the shallots in the tin with the lamb and toss to coat in some of the juices. Roast for 15 mins, then add the apricots and almonds.
  10. Whisk the cooking juices with the lemon, ras el hanout, honey and stock, then pour over the lamb and roast for another 20 mins.
  11. Rest for 10 mins, then scatter over the herbs and serve with couscous and yogurt

 

(Source: https://www.bbcgoodfood.com/recipes/lamb-apricot-shallot-tagine)