Lamb tagine with stewed apricots and prunes (mrouzia)

A new Moroccan staple, 'tagine' identifies both the dish plus the vessel in which often it is cooked. This specific recipe makes use involving the classic sweet/savoury blend with stewed prunes plus apricots to offset typically the unctuous lamb.

Ingredients:

- a single tbsp ras el hanout (see Note)

- 1 tsp saffron posts

- 1 tsp ghee

- 125 ml( 1/2 cup) olive essential oil

- 6 x 225 glamb neck chops

- 4onions, halved, thinly sliced

- 100 g( 2/3 cup) raisins, drenched inside a bowl of chilly water devote minutes, exhausted

- 1 tbsp honey

- 2 tbsp caster sugar

- 1 tsp ground cinnamon

- roasted blanched almonds in addition to toasted white sesame plant seeds, to provide

Stewed apricots and prunes

- 200 g(1/3 ) dried apricots

- two hundred gprunes, rough

- 125 ml( 1/2 cup) orange fruit juice

Instructions

- Marinating time 12 minutes

- Combine ras este hanout, saffron threads, ghee, oil and 1 tsp of salt within a great bowl. Add lamb, mixture to coat make besides to marinate for twelve minutes.

- Heat a significant saucepan over medium-high high temperature. Add lamb and make, turning, for 4 a few minutes or until browned just about all over. Cover lamb using 1 litre (4 cups) water and simmer above low heat, covered, with regard to 1/2 hours or till lamb is tender.

- In the meantime, to make stewed fresh fruit, combine all ingredients throughout a saucepan with one hundred and eighty ml ( 3/4 cup) water over low warmth and bring to some sort of simmer. Cover and make meals for 12 minutes or perhaps until fruit is fat. Put aside until needed.

- Get rid of lamb from pan and even set aside. Add red onion to same pan and even cook for 5 a few minutes or until it starts to soften.

Reduce temperature to low, add raisin and cook for fifteen minutes. Add honey and even sugar and cook regarding 5 minutes or till sauce is reduced by simply one-third. Return lamb in order to pan and cook with regard to a further 10 mins or until tender in addition to warmed through. Stir via cinnamon and remove by heat.

- To serve, exchange lamb to a major serving plate, cover along with sauce, spoon over stewed fruit and sprinkle walnuts and sesame seeds in top.

Note

- Altura el hanout can be a Moroccan blend of spices through specialist food shops.