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Preparation time
20 minutes
Total time:
1 hour
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Ingredients
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1 large onion
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30 mL (2 tbsp.) olive oil
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1 kg (2.2 lb.) lamb cubes
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5 mL (1 tsp.) turmeric
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5 mL (1 tsp.) cinnamon
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5 mL (1 tsp.) cumin
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2 garlic cloves
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125 mL (½ cup) chicken bouillon
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250 mL (1 cup) Les Hauts Jardins light white wine
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796 mL (28 oz.) tinned diced tomatoes, with juice
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250 mL (1 cup) raisins
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175 mL (¾ cup) dried apricots
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To taste, salt and pepper
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To taste, fresh coriander
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Directions
- Preheat oven to 180°C (350°F).
- In a large saucepan, sauté onion in oil for 2 to 3 minutes. Add lamb cubes and brown on all sides.
- Add spices and garlic, and cook for 2 more minutes, stirring constantly. Add chicken bouillon, wine, diced tomatoes and dried fruit. Season to taste and stir well.
- Bring to a boil and then transfer to a tajine or other ovenproof dish. Cover and bake in oven for 1 hour, or until lamb is tender.
- Serve with couscous and garnish with chopped fresh coriander.
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