Lamb & Apricot Tagine

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AGA Top Plate Mats
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Made for the medium buffet pan. 

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Serves 10-12


  • 6-9 tbsp chilli – infused rapeseed oil
  • 2.2kg stewing lamb, diced
  • 6 medium onions, chopped (3 red, 3 white)
  • 6 cloves of garlic, finely chopped or crushed
  • 3 sticks celery, chopped
  • 2 tsp ground cinnamon
  • 1 tsp turmeric
  • Salt & black pepper
  • 1 x 400g can of chopped tomatoes
  • 500ml water
  • 250g dried apricots


Heat a third of the chilli-infused oil in the base of the buffet pan, on the Boiling Plate and fry off a third of the meat until lightly browned. Strain into a basin and repeat the frying process twice more, so all the meat is lightly coloured.

In the liquid remaining in the pan, heat the chopped onion, garlic and celery for 3-4 minutes then add the cinnamon and turmeric, then season with salt and black pepper, to taste.

Add the tomatoes and water, and bring to the boil then simmer for 10 minutes. Stir in the apricots (if you use ‘ready-to-eat’ apricots add them 30 minutes before serving) and cover with the buffet pan lid.

2,3,4 and 5 oven AGA: Transfer to the Simmering Oven and cook for around 3 hours, until the meat is tender.

Accompany with couscous – 500g of couscous reconstituted will fit into the lid of the buffet pan, garnish with toasted almonds and green olives.


Dawn Roads

AGA Food Editor

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