Slow-Braised Lamb Tagine with Apricots and Honey

⏱ 150 min · Serves 4

Tender lamb shoulder simmered gently with warm ras el hanout spices, sweet dried apricots and a spoonful of honey, finished with toasted almonds and fresh coriander. It's a forgiving one-pot braise that tastes even better the next day \

Per serving: 785 kcal · 52.0g protein · 48.0g carbs · 44.0g fat

Ingredients

• 900g boneless lamb shoulder, cut into 4cm chunks
• 2 tbsp olive oil
• 2 onions, finely sliced
• 4 garlic cloves, crushed
• 1 thumb fresh ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tbsp ras el hanout
• 1/2 tsp ground turmeric
• Pinch of saffron threads (optional)
• 1 tbsp tomato puree
• 400g tin chopped tomatoes
• 500ml lamb or chicken stock
• 200g soft dried apricots
• 1 tbsp honey
• 1 cinnamon stick
• 1 tsp salt, plus more to taste
• Black pepper
• 50g flaked almonds, toasted
• Small bunch coriander, chopped
• Juice of 1/2 lemon
• Couscous or flatbread, to serve

Method

1. Pat the lamb dry and season generously with salt and pepper. Heat the olive oil in a large casserole or tagine over medium-high heat and brown the lamb in batches, 3-4 minutes per batch. Set aside on a plate.
2. Lower the heat to medium, add the onions with a pinch of salt and cook for 8-10 minutes until soft and golden, scraping up the browned bits.
3. Stir in the garlic and ginger for 1 minute, then add the cumin, coriander, cinnamon, ras el hanout, turmeric and saffron. Cook for 1 minute until fragrant.
4. Add the tomato puree and cook for another minute, then tip in the chopped tomatoes, stock, cinnamon stick, honey and the browned lamb with any resting juices.
5. Bring to a gentle simmer, cover and cook on low for 1 hour 30 minutes, stirring occasionally, until the lamb is close to tender. Top up with a splash of water if it looks dry.
6. Add the apricots, cover again and cook for a final 30 minutes until the lamb pulls apart easily and the sauce is glossy and thick. If it is still loose, simmer uncovered for 10 minutes.
7. Remove the cinnamon stick. Taste and adjust with salt, pepper and the lemon juice to lift the sweetness.
8. Scatter over the toasted almonds and coriander and serve hot with fluffy couscous or warm flatbread.