Lamb, rice and sweet potato tagine with apricots and Moroccan spices
Tagine is a dish where the food is very slowly braised. Named after the dish in which it was originally cooked, tagines comes from the Middle East, and is typically found in Moroccan food.
(No Ratings Yet)
Loading... Ingredients
30 ml (2 tbsp) oil
1 onion, chopped
1 leek, chopped
2 carrots, diced
2 cloves of garlic, finely chopped
15 ml (1 tbsp) ground cinnamon
2 star anise
4 whole cloves
1 kg stewing lamb, cubed
1,2 litres (5 cups) stock
2 large sweet potatoes, cubed
100 g dried apricots, chopped
375 ml (1½ cups) Spekko India Gate Classic Basmati Rice
30 ml (2 tbsp) chopped parsley
salt and freshly ground black pepper to taste
Method
1.Heat oil in a large pot and sauté onion, leek, carrots and garlic until soft. Add the spices and fry until fragrant.
2.Add meat in batches and fry until lightly browned. Add the stock to meat and simmer gently for 1 hour. Add the sweet potato, dried apricots and Spekko Basmati Rice. Stir through and simmer gently for 40 minutes or until the meat is cooked and the rice is tender. Add more stock if necessary.
3.Season to taste and stir in parsley.