More about "le creuset tagine recipes recipes"
APRICOT AND LAMB TAGINE | LE CREUSET RECIPES
A tagine is North Africa’s most famous culinary export – use it to slowly simmer lamb richly seasoned with fragrant cumin, cinnamon, chilli and ginger. Orange zest and apricots offset the savoury flavours with an authentic sweetness that is typical of Moroccan cuisine, while mint and roasted pistachios round off this melt-in-the-mouth stew.
Provided by Le Creuset South Africa
Total Time 0 minutes
Prep Time 0 minutes
Cook Time 0 minutes
Yield Serves 4
Number Of Ingredients 1
Steps:
Preheat oven to 200°C.
In a tagine base sauté the onions in olive oil until translucent, set aside. Brown the lamb cubes on all sides and set aside. Add the remaining olive oil along with all the spices, ginger, garlic and chili flakes and sauté for 2 minutes. Add the lamb back to the dish with the zest and juice of one orange, the lamb stock and apricots. Cut the remaining orange into quarter and place amongst the dish.
Put the lid on and place the tagine in the hot oven and cook for 1 ¼ hours or until the meat is tender.
Just before serving, heat the olive oil in a small pan and roast the pistachio nuts. Allow to cool and roughly chop.
Sprinkle the nuts and mint sprigs over the top and serve.
Perfect with couscous.
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