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Brown the lamb in a non-stick frying pan and
transfer to the Slow Cooker.
2 Place the onions and garlic in the non-stick
pan and cook until softened. Add to the lamb.
Heat the stock in the pan and whisk the
cinnamon and paprika into the hot stock. Pour
over the lamb and vegetables and stir in the
apricots. Cover and cook on LOW for 8-10
hours.
Drain and rinse the beans. Thirty minutes
before the end of cooking, stir the beans into
the tagine.
Season with salt and freshly ground black
pepper to taste and stir in the coriander or
parsley.
Serves 6
Per serving 439 kcal/22g fat
• 500g (1¼lb) lean stewing
lamb, cubed
• 1 onion, sliced
• 1-2 garlic cloves, crushed
• 600ml (1 pint) lamb or beef
stock
• 1 teaspoon ground
cinnamon
• 2 tablespoons paprika
• 150g (5oz) dried apricots
• 1 small can cannellini beans
• Fresh coriander or flat
leaved parsley, chopped
• Salt and freshly ground
black pepper
A tagine is a North African cooking pot used for long, slow cooking. This recipe
results in the most tender lamb in a rich and aromatic sauce. Serve with couscous
for an exotic feast.
Lamb & apricot tagine
