Best British Food - Lamb and Apricot Tagine

Lamb and Apricot Tagine

Ingredients - Serves 4

450g/1lb lean lamb, cubed
3 tblsp olive oil
2 red onions, peeled & cut into slim wedges
1 cinnamon stick
2 tsp ground cumin
2 tsp ground coriander
½ tsp ground cinnamon
pinch cayenne pepper
1 tblsp plain flour
200g packet ready to eat dried apricots
600ml/1pt rich lamb stock
juice of ½ lemon
2 tblsp clear honey
couscous or rice to serve
fresh coriander to garnish

Heat the oil in a large saucepan and fry the red onions and lamb over a moderate heat for 6-7 minutes until browned all over.

Add the spices and cook for 1 minute, stirring continuously.

Stir in the plain flour and cook for a further minute.

Add the apricots, stock and lemon juice.

Bring to the boil, reduce the heat and simmer for 30 minutes, stirring occasionally.

Add the honey and season with salt and pepper to taste.

Cook for a further 20 minutes until the sauce has thickened slightly.

Serve with cooked couscous or rice and garnish with coriander.

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	Heat the oil in a large saucepan and fry the red onions and lamb over a moderate heat for 6-7 minutes until browned all over.
	Add the spices and cook for 1 minute, stirring continuously.
	Stir in the plain flour and cook for a further minute.
	Add the apricots, stock and lemon juice.
	Bring to the boil, reduce the heat and simmer for 30 minutes, stirring occasionally.
	Add the honey and season with salt and pepper to taste.
	Cook for a further 20 minutes until the sauce has thickened slightly.
	Serve with cooked couscous or rice and garnish with coriander.