Thursday, February 25, 2010

Almost Core Lamb Tagine with Prunes and Apricot - Moroccan Cooking School

Dried fruit and cinnamon make a wonderfully sweet tagine.
Serves: 6 -8

Difficulty: Easy


  • 2 onions, sliced
  • cooking spray
  • 1kg of lean diced lamb
  • * 100g dried apricots, cut into 4 or 6 pieces each
  • * 200g dried prunes, cut into 4 or 6 pieces each
  • lemon juice
  • 1tsp cinnamon
    Note - cinnamon goes stale in a few months. Take a sniff and if smell is not very strong, go get some fresh cinnamon as it will have no flavour.
  • 1 heaped TB of Moroccan spice mix
  • fresh parsley, about 3 TB chopped
  • fresh coriander, about 3 TB chopped
  • * 2 TB sugar (you can also use honey)
  • saffron or artificial saffron colour (Hoyts in the refill bags)
  • salt
  • pepper


Heat a large soup saucepan to medium-high
Spray with oil and add onions and diced lamb and stir for about 2 or 3 mins.
Turn heat down to low and add 2 cups of water, parsley, coriander and moroccan spices.
Also add a few strands of saffron or about 1/8 tsp of the colouring.
Note - through this recipe you will need to monitor the liquid level and add more water as needed. You need somewhere between enough so it doesn't stick on the bottom and to just covering the contents, depending on how wet you like your "stews". I prefer mine to be thicker, while others prefer very waterey so the rice can soak up the fragrant sauce. Your choice, but keep adding water as needed.
Keep simmering for about 30-40 mins, stirring and checking water level.
Add salt and pepper, a good squeeze of lemon (about 1/4 cup) and dried fruit and simmer for a few minutes.

Serve on rice or couscous (points do not include)

Not on Core? The total Points for this recipe is 39.5 pts, or 5pts serving 8

On Core you need to add the points for the starred ingredients, totalling 9.5 pts for the recipe or 1 pt each serving 8.

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