Thursday, October 29, 2009

Lamb Tajine with Apricots and Prunes

Tajine Bil Barkok Wal Loz

This is one of the most well known Moroccan tajines. It is sweet and succulent and full of flavour.


800g diced lamb
olive oil
100g apricots, fresh or canned
2 onions, chopped
about 12 stoned prunes
pinch of cinnamon
pinch of saffron
2 teaspoons ground ginger
fresh parsley (1/4 bunch)
fresh coriander (1/4 bunch)
sea salt and cracked pepper
roasted almonds, chopped


Heat the oil in a tajine or heavy based casserole and saute the onion until translucent. Add the ginger, saffron and cinnamon, fresh herbs and season with salt and pepper. Stir in the lamb and saute for a few minutes. Pour in enough water to cover the meat and bring to the boil. Add the prunes and apricots. Reduce the heat, cover and simmer for 2 hours or until tender. Add more liquid if it becomes to dry while it is cooking. Sprinkle with the almonds and serve with crusty bread or couscous.

No comments:

Post a Comment