Serves four
1kg diced lamb
1 tbsp cumin powder
1 tbsp cinnamon powder
1 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp cardamom seeds
2 tsp sea salt flakes
1 onion, peeled and diced
3 garlic cloves, peeled and minced
2 cups chicken stock
1 can chopped tomatoes
1 tbsp tomato paste
1 cup dried apricots, soaked in hot water
Handful basil, coriander and mint, roughly chopped
1 cup red quinoa, cooked (Ceres Organics)
In an electric frypan, season the lamb with the spices and salt, fry in a little cooking oil until brown. Place in the crockpot.
While the lamb is browning, heat a saute pan, add a little cooking oil and fry off the onions and garlic until light golden in colour. Add to the crockpot. Pour in the chicken stock, tomatoes, tomato paste and drained apricots. Turn the crockpot on to a low setting in the morning and let the dish cook slowly all day.
In the evening fold through the herbs and serve with Greek yoghurt, preserved lemon and the red quinoa.
Lamb tagine, cinnamon and apricots
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