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Lamb & Apricot Tagine

Made for the medium buffet pan. 

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Availability: In stock

Name Price Qty

Was: £10.50

Now: £8.40

Product Information

Serves 10-12

Ingredients:

  • 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

Method:

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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For deliveries to the UK and Northern Ireland: For orders up to £75 there will be a delivery charge of £5.95. Delivery is free for orders of £75 and over. Next day delivery is priced at £7.95.

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For all orders to the Channel Islands and Ireland there will be a charge of £9.95.

We aim to dispatch orders within 7 working days subject to availability. In the event of any items being out of stock we will inform you and give you an estimated delivery date. 

Returns

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Expert Tip

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You're reviewing: Lamb & Apricot Tagine

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