Lamb Tagine with Apricots, Almonds and Mint

Thanks must go to the BBC GoodFood site for featuring this recipe. It serves 4, though between me, the mammy and the brother we polished it all off, including the couscous, some veg and my brussels sprouts with greek yoghurt and pomegranate.

This dish takes two hours to cook so get started early!

Lamb Tagine with Apricots, Almonds and Mint

550g lamb, cut into 1/2 inch pieces
1 onion, chopped
2 cloves of garlic
700ml of lamb stock (=3 and 1/2 cubes)
Grated zest and juice of one orange
1 cinnamon stick
1 tsp honey
175g ready-to-eat dried apricot0s (Feel free to cut them in half, I did. And the Tesco ones were half the price of the Shamrock ones!)
3 tblsp chopped fresh mint
25g ground almonds
25g toasted flaked almonds
Couscous to serve

1. In a heavy-bottomed pan, brown the lamb pieces in batches, for 3-4 mins, in some oil over a medium-high heat. Throw them into a large saucepan.

2. Fry up the onion and garlic in the pan for five minutes until softened. Add to the saucepan with the lamb.

3. Add the stock, zest and juice to the saucepan. Then add the cinnamon stick, honey and seasoning. Stir it up, bring it to the boil then reduce the heat and simmer for one hour.

4. After the hour, add the apricots and 2/3 of the chopped mint. Cook for another 30 mins.

5. Toast the flaked almonds in an un-oiled pan. Add them and the ground almonds to the saucepan. This will thicken the sauce.

6. Prep the couscous according to your liking or the pack instructions. All done, serve now!

Crispy Fried Brussels Sprouts with Greek Yoghurt, Pomegranate and Toasted Pinenuts

Serves 2. You will need:

10 Brussels sprouts

2 cloves of garlic

2-3 tblsp pomegranate seeds

2 tblsp toasted pinenuts

3 heaped dessert spoons of plain greek yoghurt

1 tbslp olive oil

1 tbslp balsamic vinegar or something similarly acidic and tasty

1. Remove the outer leaves of the sprouts and cut off the stalky bits. Divide the bigger ones into halves and even quarters to ensure they all cook up evenly.

2. Pour about 4 tblsp – a good glug – of olive oil into a frying pan over a medium heat. Fry up the garlic for 20 seconds then add the sprouts. Toss them around in the oil. Allow them to fry for about 5 mins, turning often, so that they start to turn brown and crispy. In a separate pan, dry-fry the pinenuts to barely toast them.

3. Spread the yoghurt over a small plate. Pile the crispy sprouts on top. Drizzle the olive oil and balsamic over them. Sprinkle over the pomegranate seeds and pinenuts. Done!

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