Lamb tagine with apricots

main dish Soups and stew Lamb
Total: 2 hr 35 min. | Active: 20 min.
lactose-free, gluten-free

"Tagine" is the name for both a traditional North African dish and the classic clay pot with a tapered lid in which the dish is cooked. In North African countries, tagines have been used for centuries to cook food in and are still used day in, day out. Their function is similar to that of our popular clay pot dishes. The tapered lid allows the air to circulate well inside the tagine and thus guarantees a very gentle cooking process. Traditionally, tagine is eaten by hand straight from the pot. This way, everyone can simply help themselves.

Recommended by:
Sebastian from the FOOBY Team

Ingredients

for 4 person

800 g lamb shoulder, cut into approx. 3 cm cubes
400 g baby potatoes, cut into cubes
200 g white cabbage, cut into strips approx. 5 mm wide
2  tomatoes, cut into cubes
100 g soft dried apricots, coarsely chopped
50 g almonds, coarsely chopped
1  red chilli pepper, deseeded, cut into rings
1  bay leaf
2 tbsp olive oil
½ tbsp salt
1 bunch flat-leaf parsley, torn into pieces

How it's done

Place the casserole dish or tagine (uncovered) in the lower half of a cold oven. Preheat the oven to 160°C. In a bowl, mix the meat with all the other ingredients up to and including the salt, transfer to the hot dish, cover and cook for approx. 2 hrs. Remove the lid and finish cooking for approx. 15 mins. Remove from the oven and sprinkle with parsley.

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