I used Arabian spices, a bit more then the recipe and added some garlic as well. I didn't have the apricot sauce so I left it out.
Apricot, Tomato and Lamb Tagine
For a touch of morocco serve on couscous but just as tasty on mashed potatoes or rice.Make it on the stove top or follow the directions below for the crockpot.
Prep time:
Cook time:
Serves:
Serves 6
Ingredients
- 5-6 tsp Gregg's Moroccan Seasoning
- 2 Tbsp flour
- 6 lean lamb shoulder chops, cut in halves
- 1 onion, sliced
- 2 carrots, peeled
- 2 celery, sliced
- 400g can Wattie's Tomatoes Chopped in juice
- 1/4 cup dried apricots, diced
- 1/4 cup Wattie's Bit on the Side Spiced Apricot Sauce
- 1 cup chicken or vegetable stock
- 1 tbsp freshly chopped coriander
Method
1. Combine 3 tsp Moroccan seasoning with flour, mix well, toss lamb pieces in seasoned flour.
2. In a deep non-stick frying pan with a lid, heat a dash of oil and brown chops on both sides, set aside.
3. Reduce heat, gently fry onion, carrots and celery in the remaining oil, until just tender. Stir in remaining Moroccan seasoning and cook for 1 minute.
4. Pour over Wattie’s Chopped Tomatoes in Juice with stock, stir to combine. Return chops to the pan, scatter over apricots, cover and simmer very gently for 50-60 minutes, or until the chops are tender.
5. Stir through Wattie’s Bit on the Side Spiced Apricot Sauce , season with pepper and coriander. Serve with couscous and steamed green vegetables.
Crockpot / Slow cooker Instructions:
Prepare lamb following steps 1–3 above and place the lamb andvegetables in the slow cooker. Pour over the Wattie’s ChoppedTomatoes in juice , 1/2 cup stock and dried apricots. Cook on LOWfor approx 8 hours (refer to your user manual), then follow step 5to serve.
