Lamb, Apricot and Sweet Potato Tagine. Add the onions and apricots, olives, chopped tomatoes, chickpeas, sweet potato and chicken stock. Stir well and cover with the lid. Lamb tagine with sweet potatoes This recipe is based on one of my favourite lamb tagine recipes.
This hearty vegetarian (and vegan) dish is jam packed with warm flavors!
Then add the zucchini, chopped tomatoes, chickpeas, apricots, water and salt.
Bring up to a boil, reduce to a low simmer and cover.
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Add the onions and apricots, olives, chopped tomatoes, chickpeas, sweet potato and chicken stock. Stir well and cover with the lid. Lamb tagine with sweet potatoes This recipe is based on one of my favourite lamb tagine recipes.
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Ingredients - Lamb, Apricot and Sweet Potato Tagine:
- Prepare 1 for large onion diced.
- You need 3 cloves - garlic diced.
- Give 2 tablespoon of olive oil.
- Give 2 tablespoon - Ras El Hanout paste.
- Provide 1 tsp - ground coriander.
- Provide 700 g diced lamb.
- Need 4 - sweet potato peeled and diced.
- Need 200 g of soft dried apricot.
- Need 400 g of chopped tomato.
- Need 500 ml for lamb stock.
- You need of Zest lemon.
- Provide of Chopped coriander.
- You need - Seasoning.
- Need of Cous cous.
- Prepare of Natural yoghurt.
Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones. Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.
Lamb, Apricot and Sweet Potato Tagine instructions:
- Heat oil and add onion until softened then add garlic and spices.
- Add lamb, sweet potato, chopped tomato, stock, seasoning and bring to boil and transfer to oven for 1 hour covered.
- Stir, Add chick peas and return to oven for 45mins uncovered.
- Add lemon zest, chopped coriander and serve with Cous Cous and natural yoghurt.
Pour the saffron mix and the remaining water to the tagine. Add the tomatoes and bring to a boil. Add in the sweet potato and chickpeas. For the tagine, heat a large, deep frying pan with a lid until hot. Add all of the spices and fry for one minute.
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