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Potato, apricot and dried fruit tagine '

POTATO, APRICOT AND DRIED FRUIT TAGINE '

Name: Potato, Apricot and Dried Fruit Tagine '
Cook time: 2 h 30 min
Ingredients: 4 large potatoes (e.g. Rooster potatoes) (approximately 750 g); 1 kg boneless shoulder of lamb 150 g dried apricots; 100 g dried figs or prunes; 2 onions; 1 tbsp honey; 2 tbsp olive oil 1 tbsp Ras el hanout; 1 stick cinnamon; salt and pepper; 1 tbsp slivered almonds; handful of finely chopped coriander leaves 1 tbsp sultanas

Ingredients for 4

4 large potatoes (e.g. Rooster potatoes) (approximately 750 g)
1 kg boneless shoulder of lamb

150 g dried apricots
100 g dried figs or prunes
2 onions
1 tbsp honey
2 tbsp olive oil

1 tbsp Ras el hanout
1 stick cinnamon
salt and pepper
1 tbsp slivered almonds
handful of finely chopped coriander leaves

1 tbsp sultanas

Home/
Potato, apricot and dried fruit tagine '

POTATO, APRICOT AND DRIED FRUIT TAGINE '

EUPOTATOES28230 website 820x480 recipes 32

Cooking time: 150 MIN

Wash, peel and dice the potatoes.
Cut the lamb into medium-sized pieces, slice the onions. In a tagine or casserole dish, fry the onions in hot olive oil. Stir for 5 minutes until golden brown.
Add the lamb and brown.
Add the Ras el hanout, cinnamon stick and honey. Mix well. Cover and simmer for 30 minutes.
To the mixture, add the potatoes and the apricots and figs cut in half. Simmer covered for 30 minutes. Season with salt and pepper.
Serve hot with slivered almonds, coriander and sultanas.

Tip: For a spicier sensation, serve with harissa paste.