Cosy up with a winter favourite
As the temps drop and the jackets come out, Chef Matt Conquest is all about warming things up the best way he knows how – with hearty, home-cooked meals.
One of his go-to winter dishes is this slow-cooked lamb tagine with apricots and almonds – full of rich flavour, comforting spices, and just the thing to take the chill off.
“It’s a great dish to make ahead and enjoy over a few days, or even better, to share with friends on a cold winter night,” Matt says.
Get ready for something that’s as delicious as it is satisfying!
Slow-cooked lamb tagine with apricots and almonds
(Serves 4-6)
INGREDIENTS
1.2 kg lamb shoulder or leg, cut into chunks
Olive oil
1 large onion, finely sliced
4 garlic cloves, finely grated
2 tbsp fresh ginger, finely grated
2 tsp ground cumin
2 tsp ground coriander
1 ½ tsp ground cinnamon
1 tsp ground ginger
1 tsp sweet paprika
½ tsp turmeric (optional but traditional)
50 g tomato paste
1 tbsp honey
600 ml chicken or beef stock
400 g can diced tomatoes
100 g dried apricots, halved
Salt and pepper to taste
50 g toasted slivered almonds
Fresh coriander or parsley, chopped
Optional: preserved lemon, finely diced (for extra zing)
To serve
Steamed couscous or rice
Greek yoghurt or labneh (optional)
METHOD
- Brown and seal the lamb. Heat olive oil in a large heavy-based pot or Dutch oven over medium-high heat. Brown the lamb pieces in batches, then set aside.
- Cook the aromatics. Lower the heat. Add another tablespoon of oil, then cook the onion for 5 minutes until soft and golden. Stir in the garlic and all the ground spices. Cook for 1–2 minutes until fragrant.
- Build the sauce. Stir in the tomato paste, honey, and diced tomatoes. Cook for 2 minutes, then return the lamb to the pot.
- Simmer slowly. Pour in the stock and bring to a gentle boil, Reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Uncover for the final 30 minutes to let the sauce reduce slightly.
- Add apricots. Stir in the dried apricots during the last 30 minutes of cooking. Season with salt and pepper to taste.
- To serve: Spoon the tagine over couscous or rice and sprinkle with toasted almonds and fresh coriander or parsley to serve. A dollop of yoghurt or labneh adds a creamy finishing touch.
Alternative method – slow cooker
Prefer to set and forget? This dish also works beautifully in a slow cooker.
- After browning and sauteing the ingredients, transfer everything to a slow cooker and cook on low for 6-8 hours.
Chef Matt recommends adding extra vegetables like pumpkin, mushrooms, carrot or chickpeas which can be added in the last hour for extra flavour. He also likes to toss through a handful of spinach at the end for a pop of colour.
