Lamb tagine with apricots

Recipe

• Preparation 20 minutes
• For 6 people
• A leather at 355°F
• Cooking time 1h30

Ingredients

• 1 kg of lamb meat (shoulder, collar, shank)
• 2 onions
• 2 clove of garlic
• 1/2 teaspoon ground chilli pepper
• 1/2 coffee of saffron pistils
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 bunch of fresh coriander
• 250 g dried apricots
• 1 green tea bag
• olive oil
• salt and pepper

Preparation

1. Preheat the oven to 355°F.
2. 2. Steep a green tea bag in boiling water for 2 minutes.
3. Soak the dried apricots in the green tea for one hour and then peel them.
4. Chop the peeled onions.
5. Chop the fresh coriander.
6. Arrange the cut pieces of meat in the tagine dish.
7. Also add 2 cloves of unpeeled garlic to this mixture.
8. Mix so as to coat the pieces of meat well.
9. Pour the green tea over the puffed apricots.
10. Pour over 20 cl of cold water.
11. Cover and place in the oven for 1h30.
12. Serve hot, garnish with a few freshly chopped coriander leaves and accompany with semolina.