Rick Stein Lamb Tagine with Apricots Recipe | Simple Suppers
A rich, warm stew spiced with ras-el-hanout, Rick Stein's Lamb Tagine with Apricots is served with couscous for a filling meal.
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 thehappyfoodie.co.uk.
Cooking tools:
- Tagine
- Flameproof casserole dish
- Skillet
- Tongs
- Wooden spoon
- Measuring cup
- Saucepan
- Fork
- Chef's knife
- Cutting board
- Kitchen timer
- Stove
- Oven
- Serving platter
- Plate
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- 2 tbsp olive oil
- 750g lamb neck fillet, cut into chunks
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 level tbsp ras-el-hanout
- 400g tin of chopped tomatoes
- 1 tbsp honey
- 15 dried apricots, halved
- salt
- black pepper
- 400ml just-boiled water or stock
- 200g couscous
- Handful of fresh coriander, chopped, plus extra to garnish
- 40g flaked almonds
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