Moroccan Lamb or Beef Tagine with Apricots
"This sweet and spicy tagine is a savory combination of dried apricots and meat stewed with saffron, cinnamon, ginger and pepper. Fried almonds or sesame seeds are scattered over the tagine as a garnish. Delicious and easy to make, it's a classic Moroccan recipe which works equally well as a family dinner or special occasion meal. The cooking time is for a pressure cooker; double this time if preparing in a conventional pot. If using a ceramic or clay tagine, allow at least three hours cooking time. Serves 4 to 6...."
INGREDIENTS
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1 kg (2 lb. 3 oz) tender lamb or beef, cut into two- or three-inch pieces
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2 medium onions, grated or very finely chopped
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3 cloves of garlic, pressed or finely chopped
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1 teaspoon salt
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1 teaspoon ginger
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1 teaspoon pepper
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1/2 teaspoon saffron threads, crumbled
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1/2 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
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1 cinnamon stick
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1/4 cup olive oil
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1/4 cup vegetable oil or butter
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small handful of cilantro sprigs, tied into a bouquet
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1 cup dried apricots
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3 tablespoons sugar or honey
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1 teaspoon cinnamon
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handful of fried almonds (optional)
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1 to 2 teaspoons sesame seeds (optional)
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