Lamb tajine with apricots and raisins
1 hour 30 min
- 3 lb of lamb shoulder cut into pieces
- 5 oz dried apricots
- 8 oz raisins
- 2 coarsely chopped onions
- 2 tbsp. Ras el Hanout spice
- 1/4 of a bunch of chopped cilantro
- 7 oz ginger root
1/ Heat the sauté pan to 2/3 of the maximum power of your stove, and test the heat using the 'water drop' technique.
2/ Brown the pieces of lamb and set aside, then sweat the onions over medium heat.
3/ Add the meat back to the pan and cover halfway up with water.
4/ Add the spices, ginger, apricots, raisins and cook covered over low heat for 1 hour 30 min.
5/ Adjust the seasoning and sprinkle with cilantro.