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Apricot almond lamb tagine with coriander yoghurt

Serves four. Apricot almond lamb tagine with coriander yoghurt.

Recipe bywjf.morris
MainLamb
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Total time2 hr 42 min
DifficultyModerate
Community ratingNew recipe
Per serving46.5g protein
Representative photograph for Apricot almond lamb tagine with coriander yoghurt
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Structure checkedAdaptive recipe data
Serves
4

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Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    10 minHands-on

    Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

  2. 02

    Brown lamb in batches

    14 minHands-on

    Pat lamb dry and season with the listed seasoning. Brown in uncrowded loads in a heavy pan with the listed oil, turning to colour the surfaces. Transfer to a clean plate; it will finish cooking later.

  3. 03

    Soften the vegetables

    9 minHands-on

    Soften tagine onion in the remaining tagine oil for 8–10 minutes.

  4. 04

    Add garlic and spices

    1 minHands-on

    Stir in garlic, cumin, coriander, ginger, cinnamon and turmeric for 1 minute.

  5. 05

    Start the tagine

    3 minHands-on

    Return lamb with stock, bring to a gentle simmer and partly cover.

  6. 06

    Cook the lamb (1)

    31 minHands-off · check as directed

    Cook gently until the lamb is nearly tender, stirring at timed checks and adding listed top-up water if needed. Total low cooking time is about 1¾–2¼ hours.

  7. 07

    Stir and check

    1 minHands-on

    Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

  8. 08

    Cook the lamb (2)

    31 minHands-off · check as directed

    Continue at a gentle simmer until the stated readiness cue is reached.

  9. 09

    Stir and check

    1 minHands-on

    Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

  10. 10

    Cook the lamb (3)

    31 minHands-off · check as directed

    Continue at a gentle simmer until the stated readiness cue is reached.

  11. 11

    Add apricots

    1 minHands-on

    Stir in dried apricots for the final 25 minutes so they soften without disappearing.

  12. 12

    Finish the tagine (1)

    11.5 minHands-off · check as directed

    Continue gently until meat is tender and apricots softened.

  13. 13

    Stir and check

    1 minHands-on

    Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

  14. 14

    Finish the tagine (2)

    11.5 minHands-off · check as directed

    Continue at a gentle simmer until the stated readiness cue is reached.

  15. 15

    Mix coriander yoghurt

    3 minHands-on

    Mix yoghurt with coriander, yoghurt lemon and its salt. Keep refrigerated.

  16. 16

    Toast the almonds

    3 minHands-on

    Toast flaked almonds in a dry pan until golden, watching closely.

  17. 17

    Finish the sauce

    3 minHands-on

    Add tagine lemon juice, taste and season. Reduce uncovered if too watery.

  18. 18

    Finish and serve

    2 minHands-on

    Serve hot, topped with almonds and coriander yoghurt alongside.

Equipment check

4 items required

  • Digital scales
  • Appropriate chopping board
  • Probe thermometer
  • Wide frying pan

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

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