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Lamb Tagine

Recipe Submitted By: bakingmad

A deliciously aromatic Moroccan Tagine, great served with bread or rice.

675 grams	lamb boneless shoulder or leg of lamb, cubed
1 grams	Onion Large finely chopped
2	Cloves of Garlic finely chopped
25 grams	Ginger Root grated
1 tsp	ground cumin
4 tbsp	Olive Oil
350 ml	Warm Water or stock
1 grams	Cinnamon Stick broken
1	Star Anise
2 tsp	Turmeric
2 tbsp	Unrefined Dark Muscovado Sugar (Billington's)
110 grams	Apricots dried & halved
	Ground Black Pepper
	Salt
25 grams	Butter
4 tbsp	coriander
25 grams	Almonds toasted

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Mix the cubed lamb with the onion, garlic, ginger, cumin and oil until well combined. Cover tightly and leave to marinate for at least 4 hours or overnight in the \'fridge.
Heat a large deep pan and fry the meat and marinade in batches over a high heat until the lamb is browned.
Return everything to the pan and add the water, spices and sugar. Bring to the boil, then reduce the heat and simmer gently, covered for 1-2 hours until the meat is very tender.
Add the butter and apricots and simmer for another 10 minutes.
Season to taste with salt and pepper. Tip into a heated serving dish and sprinkle with coriander and almonds.