Lamb And Apricot Tagine

• 2 7/8 cups dried apricots
• 1 3/16 pounds shoulder of lamb off the bone, trimmed of fat and cut into
• 1 teaspoon powdered ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper
• 1 mace or nutmeg
• 1 onion peeled and grated
• 3 1/8 tablespoons unsalted butter
• 1 fresh coriander small Bunc
• 1 fresh flat leaf parsley small Bunc
• sea salt

1. Pour sufficient boiling water over the apricots to just cover them and leave to soak. Place the meat in a large heavy casserole or better still a tagine if you have one. Sprinkle over the spices, the grated onion and the butter cut into small pieces. Place the casserole over a low heat and cook for 5 minutes, stirring regularly, until the butter melts and the spices give off their scent - the meat should not brown. Tie the herbs together in a bunch and add them to the pot. Pour in just enough water to barely cover the meat. Bring to the boil then turn down the heat and leave to
2. Now add the apricots to the tagine, together with their liquid and
3. salt to taste. Cook for a further 30 minutes, until the apricots are plumped up.
4. Taste to check the seasoning, remove the bunches of herbs and serve with flat bread.

apricots, shoulder of lamb off the bone, powdered ginger, ground cinnamon, freshly ground black pepper, mace, onion, unsalted butter, fresh coriander, flat leaf parsley, salt

Taken from www.yummly.com/recipe/Lamb-and-Apricot-Tagine-1660914 (may not work)