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Add the onions and apricots, olives, chopped tomatoes, chickpeas, sweet potato and chicken stock. Stir well and cover with the lid. Lamb tagine with sweet potatoes This recipe is based on one of my favourite lamb tagine recipes.

Lamb, Apricot and Sweet Potato Tagine cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Lamb, Apricot and Sweet Potato Tagine dishes you make.

Alright, don’t linger, let’s practice this lamb, apricot and sweet potato tagine menu with 15 substances which are undoubtedly easy to obtain, and we have to process them at the very least through 4 actions. You should devote a while on this, so the resulting food could be perfect.

Composition - Lamb, Apricot and Sweet Potato Tagine:

1. Provide 1 - large onion diced
2. Give 3 cloves garlic diced
3. Require 2 tablespoon olive oil
4. Get 2 tablespoon - Ras El Hanout paste
5. Make ready 1 tsp of ground coriander
6. Provide 700 g diced lamb
7. Take 4 - sweet potato peeled and diced
8. Make ready 200 g - soft dried apricot
9. You need 400 g - chopped tomato
10. Take 500 ml - lamb stock
11. Take of Zest lemon
12. Provide of Chopped coriander
13. Make ready for Seasoning
14. Give Cous cous
15. Require Natural yoghurt

Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones. Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Lamb, Apricot and Sweet Potato Tagine instructions:

1. Heat oil and add onion until softened then add garlic and spices
2. Add lamb, sweet potato, chopped tomato, stock, seasoning and bring to boil and transfer to oven for 1 hour covered
3. Stir, Add chick peas and return to oven for 45mins uncovered
4. Add lemon zest, chopped coriander and serve with Cous Cous and natural yoghurt

Pour the saffron mix and the remaining water to the tagine. Add the tomatoes and bring to a boil. Add in the sweet potato and chickpeas. For the tagine, heat a large, deep frying pan with a lid until hot. Add all of the spices and fry for one minute.

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