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Apricot Lamb Tagine

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6
Created with Sketch.
Created with Sketch.

Apricot Lamb Tagine

Created with Sketch.
6
Created with Sketch.

You will need

¼ tsp ground cinnamon
¼ tsp paprika
¼ tsp cumin
¼ tsp ground ginger
1 tbsp plain flour
350g lamb, diced
1 tbsp olive oil
1 red onion, finely chopped
1 tbsp salt reduced tomato paste
¼ cup lemon juice
400ml water
100ml reduced salt chicken stock
½ cup dried apricots, chopped
400g can chickpeas, drained and rinsed
2 red capsicum, finely diced
½ cup natural yoghurt
Couscous to serve



Mix the cinnamon, paprika, cumin, ginger and flour together. Coat the lamb pieces with the flour mixture. Heat oil in a pan, add the lamb and onion and cook for 5 minutes until meat is browned.

Add the tomato paste, lemon juice, water, stock, apricots, chickpeas and capsicum to the pan. Bring to the boil and simmer on a low heat for 30 to 40 minutes, or until lamb is tender. Serve with yoghurt and couscous.

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