Name: Lamb Tagine with Apricots
Prep time: 40 min
Cook time: 110 min
Total time: 150 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 600 g lamb shoulder, trimmed of fat, cut into 3.5 cm cubes; 1 tsp salt (for seasoning the lamb); 0.5 tsp black pepper; 2 tbsp olive oil; 1 large onion, roughly chopped; 2 large carrots, quartered lengthways and cut into pieces; 3 cloves garlic, finely chopped; 2 tbsp ras el hanout; 1 cinnamon stick; 2 tsp fresh ginger, grated; 400 g chopped tomatoes (1 can); 500 ml chicken stock; 400 g chickpeas (1 can; rinsed and drained); 150 g dried apricots (whole); 1 organic lemon (finely grated zest only (2 to 3 tsp)); 40 g flaked almonds (toasted without fat); 2 handfuls fresh coriander, roughly chopped; 250 g couscous (prepared according to the packet instructions)

Preparation

Preheat the oven to 180 °C conventional (160 °C fan). Toss the lamb with the salt and pepper.
Heat the oil in a lidded ovenproof pot over high heat and brown the lamb all over in three batches, about 3 minutes per batch. Transfer the meat to a plate.
In the same pot, fry the onion and carrots for 2 to 3 minutes until golden, then cook the garlic for 1 minute. Stir in the ras el hanout, cinnamon stick, ginger and tomatoes, stir for about 1.5 minutes, then pour in the stock.
Return the lamb to the pot, bring to a simmer, cover and cook in the oven for 45 minutes.
Stir in the apricots and chickpeas, cover again and cook for another hour. Check halfway through: if the sauce has almost cooked away, add a splash of water (about 125 ml). If the lamb is still tough after that, braise for 20 minutes longer.
Meanwhile toast the flaked almonds in a dry pan until golden brown and prepare the couscous.
Gently stir in the lemon zest, remove the cinnamon stick and let the dish rest briefly so it is no longer boiling hot. Serve on the couscous, sprinkled with almonds and coriander.

Drink with it

Red wine · excellent match
Grenache-Syrah from the southern Rhône, e.g. Côtes du Rhône Villages
Ripe dark fruit and spice notes pick up the ras el hanout and cinnamon, and the soft tannin does not clash with the fruity sweetness of the apricots.
Which wine pairs with food? A simple approach to choosing
White wine · good match
Viognier, dry
The apricot and peach aromas of the wine form a bridge to the dried apricots, and the full body carries the lamb.
Dark beer · good match
Belgian dubbel
Malty sweetness and dried-fruit notes go with apricot and cinnamon, and the carbonation cuts the lamb fat.
Which beer goes with food? More than just pils with barbecue
Sherry-cask whisky · good match
Sherry-cask whisky, neat with a splash of water
Dried fruit and spice from the sherry cask mirror apricot, cinnamon and ras el hanout.
What Does the Cask Do to Whisky?

Preparation

Preheat the oven to 180 °C conventional (160 °C fan). Toss the lamb with the salt and pepper.
Heat the oil in a lidded ovenproof pot over high heat and brown the lamb all over in three batches, about 3 minutes per batch. Transfer the meat to a plate.
In the same pot, fry the onion and carrots for 2 to 3 minutes until golden, then cook the garlic for 1 minute. Stir in the ras el hanout, cinnamon stick, ginger and tomatoes, stir for about 1.5 minutes, then pour in the stock.
Return the lamb to the pot, bring to a simmer, cover and cook in the oven for 45 minutes.
Stir in the apricots and chickpeas, cover again and cook for another hour. Check halfway through: if the sauce has almost cooked away, add a splash of water (about 125 ml). If the lamb is still tough after that, braise for 20 minutes longer.
Meanwhile toast the flaked almonds in a dry pan until golden brown and prepare the couscous.
Gently stir in the lemon zest, remove the cinnamon stick and let the dish rest briefly so it is no longer boiling hot. Serve on the couscous, sprinkled with almonds and coriander.

Drink with it

Red wine · excellent match
Grenache-Syrah from the southern Rhône, e.g. Côtes du Rhône Villages
Ripe dark fruit and spice notes pick up the ras el hanout and cinnamon, and the soft tannin does not clash with the fruity sweetness of the apricots.
Which wine pairs with food? A simple approach to choosing
White wine · good match
Viognier, dry
The apricot and peach aromas of the wine form a bridge to the dried apricots, and the full body carries the lamb.
Dark beer · good match
Belgian dubbel
Malty sweetness and dried-fruit notes go with apricot and cinnamon, and the carbonation cuts the lamb fat.
Which beer goes with food? More than just pils with barbecue
Sherry-cask whisky · good match
Sherry-cask whisky, neat with a splash of water
Dried fruit and spice from the sherry cask mirror apricot, cinnamon and ras el hanout.
What Does the Cask Do to Whisky?

Lamb Tagine with Apricots

Preparation

Drink with it

Grenache-Syrah from the southern Rhône, e.g. Côtes du Rhône Villages

Viognier, dry

Belgian dubbel

Sherry-cask whisky, neat with a splash of water

This pairs well too.

Albóndigas in Tomato Sauce (Spanish meatballs)

Beef Enchiladas with Red Sauce

Beef Fillet with Mushroom Cream Sauce

Beef Rouladen

Lamb Tagine with Apricots

Preparation

Drink with it

Grenache-Syrah from the southern Rhône, e.g. Côtes du Rhône Villages

Viognier, dry

Belgian dubbel

Sherry-cask whisky, neat with a splash of water

This pairs well too.

Albóndigas in Tomato Sauce (Spanish meatballs)

Beef Enchiladas with Red Sauce

Beef Fillet with Mushroom Cream Sauce

Beef Rouladen