Tagine

Categories: "Main Meals"  Cuisine: "Moroccan"

1 pound cubed lamb
2 onions
1 clove garlic -- crushed
1 teaspoon ground ginger
2 teaspoons ground coriander
1 teaspoon ground cinnamon
salt and black pepper
1 tablespoon oil
4 ounces dried apricots
2 ounces sultanas
2 ounces flaked almonds

Grate 1 onion, mix with the spices, salt and pepper and oil. Put the meat in and stir round to cover it, leave in a cool place for 2-24 hours.

Place all the mixture in a saucepan with the other onion, sliced. Cover with water and bring to the boil, simmer for 2 hours with a lid on. 

Add the apricots and sultanas and simmer for another 20 minutes, reduce the sauce by fast boiling it if it is still thin and watery.

Add the almonds and stir in. Taste and adjust seasoning.

Description:
"I call this Tagine as I serve it in a traditional Moroccan Tagine, which is a dish with a conical lid. it is a combination of the Lebanese Mishmishya, from the arabic word for apricot, mishmish, with a tagine."

Source: Lindsay 

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