Lamb Tagine with Apricots and Herbed Rice

Ingredients

• For the Lamb Tagine:
• 800 g lamb shoulder, cut into approximately 2.5 cm pieces
• 2 tbsp olive oil
• 2 medium onions, diced
• 2 celery stalks, diced
• 2 large carrots, diced
• 3 cm piece of fresh ginger, grated
• 3 garlic cloves, finely chopped
• 100 g fresh tomatoes, deseeded and chopped
• 2 tbsp tomato purée
• 1 tsp harissa (optional)
• 1 bay leaf
• 2 cinnamon sticks (approximately 5 cm each)
• Approx. 600 ml chicken stock, plus extra if needed
• 80 g dried apricots, cut into strips
• For the Herbed Rice:
• 2 tbsp ghee or olive oil
• 1 medium red onion, thinly sliced into half-rings
• Approx. 350 g cooked basmati rice
• 2 tbsp fresh coriander, chopped
• 2 tbsp fresh parsley, chopped
• Lemon zest, to taste

Spices

• 2 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp ground cardamom
• 1 tsp ground turmeric
• ½ tsp paprika
• ½ tsp chilli flakes
• ½ tsp saffron threads (optional)
• ½–1 tsp salt for the lamb
• ½ tsp freshly ground black pepper
• Salt and pepper for the herbed rice, to taste

To Serve

• A squeeze of lemon juice
• 1–2 tbsp fresh coriander, chopped
• 80 g yoghurt
• 40 g pomegranate seeds
• 25 g toasted flaked almonds

Instructions

1. Combine all the ingredients for the spice blend in a small bowl. Season the lamb with salt and freshly ground black pepper.
2. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed casserole dish over high heat. Sear the lamb in two batches for approximately 3 minutes per batch, browning it well on all sides. Remove the meat from the pot and set aside.
3. Reduce the heat and add the remaining olive oil to the pot. Add the onions, celery, and carrots, and sauté for approximately 7 minutes until softened. Add the garlic and ginger and cook for another minute.
4. Add the chopped tomatoes, tomato purée, cinnamon sticks, bay leaf, harissa, and prepared spice blend. Cook for approximately 1 minute, stirring constantly, to release the aromas.
5. Return the seared lamb to the pot and pour in approximately 600 ml of chicken stock. Bring briefly to a boil, then reduce the heat and cover with a lid. Simmer gently over low heat for approximately 45 minutes, stirring occasionally.
6. Stir in the dried apricots and continue simmering the tagine, covered, over low heat for another 60 minutes. Check the liquid level after approximately 30 minutes and add a little more chicken stock if needed.
7. Heat the ghee or olive oil in a frying pan. Add the red onion and sauté for approximately 3–4 minutes. Add the cooked basmati rice, season with salt and pepper, and stir-fry for about 1 minute. Fold in the fresh coriander, parsley, and lemon zest.
8. Divide the herbed rice between serving plates and spoon the lamb tagine over the top. Drizzle with a little lemon juice and garnish with yoghurt, pomegranate seeds, toasted flaked almonds, and freshly chopped coriander. Serve immediately and enjoy.