Lamb Tagine With Honey Yogurt Dressing. Hello, friends. Are you looking for something tasty for dinner, tonight? Lamb Tagine With Honey Yogurt Dressing, anyone?
Lamb Tagine With Honey Yogurt Dressing:
Preparation time: 20 minutes
Cooking time: 2 hours
4 tbsp olive oil
1.5kg boneless lamb shoulder or diced leg
1 large onion,
2 garlic cloves,
3 sweet potatoes, peeled and cut into chunks
150g apricots, ready to eat, chopped
1 tsp ground cinnamon
250g Rachel’s greek style honey yogurt
1tsp ground cumin
Chopped Flaked toasted almonds
500ml lamb stock
Chopped 1 cinnamon stick
1 tsp ground coriander
Lamb Tagine With Honey Yogurt Dressing Method:
1.) Pre-heat the oven to 180°C/350°F/Gas Mark 5.
2.) Heat the oil in a flameproof casserole or a traditional tagine pot, fry the meat in batches until it colours then set aside.
3.) With the remaining oil fry the onion and garlic over a low heat until softened.
4.) Add the spices.
5.) Return the lamb to the casserole.
6.) Add the stock and passata and simmer.
7.) Place the casserole in the oven to cook for approx. 1 hour, check at regular intervals to ensure that the casserole does not dry out and add more stock or passata as required.
8.) Add the sweet potato and apricots and return to the oven for another 30 minutes – 1 hour.
Spoon over the yogurt, chopped parsley and flaked almonds.
This recipe is even more delicious made the day before you plan on serving it, as the ingredients mingle and the flavours really develop.
Serve with couscous or rice for a complete meal.
Recipe and photo credit by – Rachel’s
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