Page 19 - 2021 Passport on a Plate Final

INSTRUCTIONS

1. Season the lamb with salt and
pepper.
2. Heat a skillet with oil over high heat
and brown the meat on all sides. Set
aside.
3. To the same skillet add the spice
blend, onion, garlic and ginger. Cook
until soft, about 3-4 minutes.
4. Add back the meat, tomato sauce,
chickpeas, prunes and apricots.
5. Pour in the beef stock. Add saffron,
cinnamon stick, dried chilies lemon
zest and season with salt and
pepper. Bring to a boil and carefully
transfer everything to the tagine dish
(if using) or oven safe pot.
6. Drizzle over with honey, cover and
bake in the preheated 350 F oven for
90 minutes of until fork tender.

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