Lamb and Apricot Tanjine

Lamb and Apricot Tanjine

Main Course

  • 6

    Number of People

  • Abordable


  • Easy


  • Preparation time


  • 1.5kg shoulder of lamb, cubed
  • 2 tablespoons oil
  • 2 onions, thinly sliced
  • 2 pinches saffron
  • 250ml warm water
  • 1 tablespoon ras-el-hanout
  • 1 cinnamon stick
  • 1 level teaspoon cinnamon powder
  • 1 level teaspoon ground ginger
  • 1/2 teaspoon cumin
  • 1/2 teaspoon tumeric
  • Salt
  • Ground black pepper
  • 1 tablespoon clear honey
  • 20 dried no soak apricots, cut in half
  • 2 tablespoons fresh coriander, roughly chopped
  • 2 tablespoons fresh flat leaf parsley, roughly chopped


In a Tefal non-stick frying pan, brown the pieces of meat, in batches, using a little oil if required In a separate pan heat 2 tablespoons of oil and cook the onion for a few minutes until soft.

Soak the saffron in the warm water

In the Tangine add the onions, ras-el-hanout, cinnamon, ginger, cumin, tumeric, honey, salt and pepper. Stir in the saffron water and the meat. Cover and leave to cook for 3 hours.

15 minutes before the end of cooking, stir in the apricots. Just before sprinkle over chopped coriander and parsley.