Lamb tagine with apricots and salted almonds recipe
A tagine is a sweet and warmly spiced Moroccan stew in which meat and/or vegetables and pulses are slowly simmered.
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Ingredients
- 1 1/2 kg boneless shoulder of lamb, cut into chunks
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, peeled
- 1 x 5cm piece of cinnamon stick
- 2 tsp Ras el Hanout (Moroccan spice powder)
- 2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1 pinch of saffron threads
- 1 tsp freshly ground black pepper
- 50 g unsalted butter, melted
- 1 l lamb or vegetable stock
- 500 g whole dried apricots, soaked in water to sofen, then pitted
- 100 g blanched almonds
- 50 g salted butter
- 50 ml honey
- 1 tsp ground cinnamon
- 1 pinch salt
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