Lamb Tagine with Apricots

Tagine of Lamb with Apricots

“Of all the fruit and meat marriages, this is the one that appeals to me most. Meat, spices, and apricots probably work better together than any combination since roast pork and applesauce.” -Nigel Slater

Ingredients:

• 2 1/4 Lbs Diced Lamb Shoulder
• 2 Tsp Ground Cinnamon
• 2 Tsp Ground Cumin
• 2 Tsp Ground Turmeric
• 1 Tbsp Sweet Paprika
• 1 Tsp Hot Paprika
• 2 Tbsp Olive Oil
• 3 onions
• 4 Garlic Cloves
• 1/2 Cup Golden Raisins
• 2 Tbsp Honey
• 1 Tsp Saffron Threads
• 3 Cups(750 ml) Stock
• 2  14oz. Cans chopped tomatoes
• 12 Ounces Apricots
• 1 Preserved lemon
• Handful Cilantro Leaves
• Handful Mint Leaves

Directions:

1. Toss the cubed lamb in half of the ground spices and leave for at least four hours. Overnight would be ideal.
2. Preheat the oven to 325 F. Warm the olive oil in a deep, heavy-bottomed baking dish and add the seasoned meat in small batches. Remove when it is browned nicely on all sides. Peel and coarsely chop the onions, then peel and finely slice the garlic. Add to the pan with the remaining spices and allow to soften and color lightly. Stir regularly over medium heat so that the spices flavor the onions but do not burn.
3. Add the raisins, honey, saffron threads, stock, tomatoes, and apricots, then return the meat to the pan. Bring to a boil, season with salt and black pepper, then cover with a lid and place in the oven. Cook for two and a half hours.
4. Cut the preserved lemon in half and discard the interior pulp. Finely chop the skin and stir it into the tagine. Lift out the meat with a slotted spoon and boil the sauce over high heat until it is reduced and thick, then stir in the coarsely torn cilantro and mint leaves. Return the meat to the sauce and serve. – Ripe by: Nigel Slater