Lamb and Apricot Tagine
SO ok, ‘technically’ this isn’t a tagine, granted. I don’t own a tagine. To be honest, I don’t think I’d ever get change to use it as I’m not very often in for long periods of time, so the slow cooker is an absolute lifesaver! This recipe is an easy way to cheat your way to making a tagine, and it’s a great recipe to keep under your hat for a dinner party too.
- 400g lamb (diced)
- 4 apricots, quartered
- 100ml hot water
- pinch saffron
- 3 star anise
- 1 aubergine (diced)
- 2tsp coconut oil
- 100g buckwheat, cooked and drained
- handful pistachio nuts, de-shelled
- wedge lime
Again like with most of my meals I make, it’s really easy. The actual cooking methods are easy, it’s just putting together the flavours which is sometimes the tricky bit.
In your slow cooker, add the coconut oil which you can leave to melt in the slow cooker, or you can pre-melt. Choice is yours!
Add in your 100ml water and saffron next. Then add your apricots and star anise. Finally, toss in your lamb and aubergine. Set your slow cooker to the desired temperate (I cooked mine on high for 2 hours) and chill out for a bit.
About 15 minutes before you want to eat your tagine, you need to start on your buckwheat. Rinse the dry grains in cold water then add to a saucepan. Add enough boiling water to cover and leave on a low simmer for about 15 minutes. It will look like a cross between cous cous and pearl barley once it’s cooked. To serve, drain off the excess water and top with pistachio nuts and a lime wedge.
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