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Tajine of lamb with apricots

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Ingredients

800 g boned lamb shoulder
2 eggplants
2 large size onions
16 dried apricots
3 cloves of garlic
1 tablespoon cumin powder
1/2 stick of Cinnamon
1 tablespoon ginger powder
2 tablespoons Olive oil
Salt
Pepper
1 dose of saffron

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Tajine of lamb with apricots

Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

Directions

This ragout is from North Africa

The word tajine comes from a Earthenware fish that was put on the fire had a cover looked like a chimney.

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Steps

1
Done

Soak the apricots in warm water.
Cut the onions and the garlic into small pieces. Dice the eggplant into small cubes.
Cut the lamb into cubes of 50g each.

2
Done

Brown the meat with the olive oil in a cooker then add the onions and garlic.
Add the cinnamon stick, cumin powder, ginger powder, saffron, salt and pepper and stir well.

3
Done

Add the eggplant cubes and the drained apricots.

4
Done

Add 50 cl of water and close the cooker.

5
Done

When the steam starts to evacuate, lower the heat and cook for 15 mins.

6
Done

Serve hot in a tajine.

kate brian

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