Lamb and Apricot Tagine

While this isn't an authentic Moroccan tagine recipe, it does contain all the essential flavourings, including cumin, cinnamon, lemon juice and a little harissa. It is named after the conical earthernware pot that cooks on gentle, even heat, allowing almost no moisture to escape. A slow cooker provides the perfect alternative.

Serves 2

1 small onion, chopped, or 30 ml/2 tbsp frozen diced onion
1 small garlic clove, crushed, or 2.5 ml/½ tsp garlic purée (paste)
A pinch of dried thyme or dried mixed herbs
2.5 ml/½ tsp harissa paste
15 ml/1 tbsp sun-dried tomato purée (paste)
350 ml/12 fl oz/11/3 cups very hot (not boiling) vegetable or lamb stock
225 g/8 oz boneless cubed lamb
2.5 ml/½ tsp ground cumin
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp ground cinnamon
50 g/2 oz/1/3 cup no-need-to-soak dried apricots, quartered
Salt and freshly ground black pepper
30 ml/2 tbsp fresh or frozen chopped coriander (cilantro)
15 g/½ oz/2 tbsp toasted flaked (slivered) almonds to garnish (optional)

1. Put the onion, garlic and herbs in the ceramic cooking pot. Blend together the harissa paste, tomato purée and stock and pour over the onion mixture. Cover with the lid and switch on the slow cooker to Low. Leave for 3-4 minutes while measuring and preparing the rest of the ingredients.
2. Put the lamb in a bowl and sprinkle the cumin, turmeric and cinnamon over. Mix together to coat the cubes evenly in the spice mixture. Add to the pot with the apricots and season with salt and pepper. Cover with the lid and cook for 4-6 hours or until the lamb is really tender.
3. Stir in the coriander and re-season, if necessary. Spoon half the tagine into a bowl or freezer container and allow to cool. Spoon the remainder on to a warm plate, sprinkle with the toasted almonds, if liked, and serve with couscous.

Second serving
Either cover the cooled tagine and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow to defrost in the fridge overnight. To serve, heat gently in a saucepan, bubbling for a few minutes to ensure that the lamb is piping hot.

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