Lamb, apricot & shallot tagine

Lamb, apricot & shallot tagine

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(8 ratings)

Prep: 30 mins Cook: 7 hrs, 30 mins plus overnight marinating

Easy

Serves 5 - 6
Adapted from the Moroccan roast lamb fish 'mechoui', this slow-cooked dish has an aromatic marinade and irresistably fruity sauce

Nutrition and extra info

  • Freezable

Nutrition: per serving (6)

  • kcal659
  • fat41g
  • saturates13g
  • carbs18g
  • sugars16g
  • fibre4g
  • protein57g
  • salt0.5g
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Ingredients

  • 1 large leg of lamb, bone in (about 2kg)
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 600g shallot, halved if particularly large
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 400g small apricot, halved and stoned
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 85g whole skinless almond
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 2 preserved lemon, flesh discarded, peel and pith finely chopped
  • 1 tbsp ras el hanout
  • 1 tbsp clear honey
  • 150ml hot chicken stock
  • small pack coriander, leaves picked
  • couscous and natural yogurt, to serve
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

For the marinade

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 garlic clove, crushed
  • 1 tbsp ground cumin
  • 2 tbsp clear honey
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp coriander seed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • pinch of saffron strands
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

Method

  1. Slash the lamb leg all over and put in a big food bag, or in a large casserole dish. Smash the marinade ingredients together using a pestle and mortar. Add some black pepper and rub all over the lamb. Marinate overnight, or up to 24 hrs.

  2. Heat oven to 140C/120C fan/gas 1. Sit the lamb in a big roasting tin, scraping off any leftover marinade on the top. Cover the tin with foil, pinching the edges to seal. Cook for 6-7 hrs, basting every hour or so, until the meat is incredibly tender.

  3. Remove the roasting tin from the oven and increase oven to 200C/180C fan/gas 6. Pour the juices from the lamb into a measuring jug, cool slightly and skim off the fat. Put the shallots in the tin with the lamb and toss to coat in some of the juices. Roast for 15 mins, then add the apricots and almonds. Whisk the cooking juices with the lemon, ras el hanout, honey and stock, then pour over the lamb and roast for another 20 mins.

  4. Rest for 10 mins, then scatter over the herbs and serve with couscous and yogurt.

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Comments, questions and tips

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Comments (4)

Bridgy1965's picture
5

This is quite a lot of work in terms of the preparation, but it is incredible & superb for a special meal. My guests said it was the best meal ever! :-)

suzielewis's picture

MEGA!!!!
Served at a dinner party and it was a huge hit. I put dish in the middle of the table and was just left with a bone! Lamb just fell of the bone, so tender and the sauce was scrummy.

Karen Oakley's picture

Loved this lamb. Did it when we had friends for dinner, the slow cooking made it very easy. Everyone loved it. Have passed the recipe onto people at work. All have come back with great comments. Very, very tasty.

Patsyt's picture

5 star. Fabulous my family loved this, it's become a favorite when my grown up kids arrive for weekend along with there families and various hangers on ( I love them all)
Lots of ingredients but well worth the effort If you can not get fresh apricots use semi dried they worked fine for me, also had no preserved lemons so just used fresh still great , We have it with lemony roast potatoes just chop potatoes up to about 2 inch dice put on a dish, mix lemon oil if you have it if not any good oil, with water and pour over potatoes to about half cover them, sprinkle with oregano then pop in oven, Tray of roasted veg. Job done !

Questions (0)

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Tips (2)

Patsyt's picture

If no fresh apricots use semi dried they worked fine also I used fresh lemons as I couldn't get any preserved lemons from waitrose,tesco,or sainsburys. !!

Patsyt's picture

If no fresh apricots available use semi dried they work fine, also used fresh lemons as no preserved and I could get any from waitrose,tesco or sainsburys !!