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Spiced lamb tajine

October 23, 2017

We had a delicious  supper on Saturday, adapted from a Mary Gwynn recipe.

 

 

Using lamb scrag and neck  it was beautifully tender  and  economical too and  Ras el Hanout spice mix makes it really quick to make.

 

Ingredients for 6:

Olive oil 

1 large onion

3 cloves garlic

0.75-1 kg stewing lamb

2 tbsp Ras el Hanout spice mix

2 tbsp tomato puree

1 tbsp honey

100g dried apricots 

400g tin chickpeas

salt and pepper to taste

 

Soften onion and garlic in heavy based saucepan.

Add lamb and fry until browned.

Add Ras el Hanout spice, tomato puree and seasoning to taste and cover (just)  with water. 

Bring to the boil and then simmer for 11/2 hours.

Then add honey, apricots (in halves) and chickpeas and simmer for another half hour or so until liquid has reduced. 

 

It smells wonderful while it is cooking!

I served it with couscous and it went in a flash!

 

 

 

 

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