Spice up your Supper

Lamb, Ginger and Apricot Tagine

In the gloomy days of January when we all need something to lift our spirits, without costing a fortune, here’s a tasty recipe guaranteed to spice up your supper.  

Group Executive Chef at Goodwood Tim Powell has devised this ‘cheap and cheerful’ Lamb, Ginger and Apricot Tagine to serve six people.  

Tim says: “Neck of lamb is a very economical and flavoursome cut of meat which is perfect for braising. Couscous is also cheap and very filling. So it’s a winner for these budget-conscious days when we need something tasty to cheer us up.” 

Ingredients

Method

• Pre heat oven 150 degrees C. 
• Toast the cumin seeds in a dry heavy frying pan over a low heat then grind to a powder with paprika and Ras el Hanout.
• In the same heavy frying pan, heat up olive oil and brown diced lamb neck until good colouration is achieved then drain in a colander retrieving any excess oil.
• In a heavy casserole pan heat up the retrieved drained oil with the diced onion and celery and cook slowly until onions go translucent and soft. Now add ginger, tomato paste, fresh diced chilli and all the spices including cinnamon stick, cook out for a further five minutes before adding chicken stock, drained apricots, browned lamb pieces and lime leaves. Season to taste and place into pre heated oven for approximately an hour and half or until the lamb is tender, after which you need to remove lime leaves and cinnamon stick.
• Before serving add and stir in the yoghurt parsley and coriander leaves at this point it is important not to re boil the Tagine once you have added the yoghurt as it will split out.
• Serve with plain steamed couscous and flat breads.