Lamb, apricot and almond tagine
Slow cooker: suitable to the end of step 3. Pressure cooker: suitable to the end of step 3. Suitable to freeze at the end of step 3. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 tablespoons olive oil
- 1 kilogram diced lamb
- 12 (300g) shallots, halved
- 1 medium_piece (200g) red capsicum (bell pepper), chopped coarsely
- 2 cloves garlic, crushed
- 2 centimetre (¾ inch) piece (10g) fresh ginger, grated
- 1 teaspoon ground cumin
- 1 1/2 cup (375ml) water
- 1 1/2 cup (375ml) chicken stock
- 1/2 teaspoon saffron threads
- 1 cup (150g) dried apricots halves
- 1 tablespoon preserved lemon rind, finely chopped
- 200 grams green beans, trimmed, chopped coarsely
- 1/2 cup (70g) slivered almonds
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