Ingredients
1.2kg cubed shoulder of lamb4 or 5 strands saffron, infused in 1 tbsp water1 tsp cinnamon1 small piece of fresh ginger, finely chopped1 large onion, finely chopped1 tsp cumin400g dried apricots2 tbsp honey1 bunch of fresh coriander, roughly choppedSea salt and black pepper to season3 tbsp Olive oil and 20g of butter for fryingToasted sesame seeds and blanched almonds to garnish
Description
Morrocan Lamb Tagine Recipe. Put The Butter And Olive Oil In A Large Saucepan Over A Medium Heat And When It Sizzles And The…
Nibbledish
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter