Lamb & Apricot Tagine, with citrus couscous

I made my first tagine a couple of weeks ago. Well, a casserole with fruit, really as it wasn’t cooked in a tagine – I haven’t bought one yet. I want to get one before next winter’s comfort food season – although with the awful weather we’ve been having in the UK recently, it feels as though winter is not far away 😦

beef & apricot tagine with citrus couscous
This is a recipe I will be making again. I’ve never knowingly eaten a tagine/stew/casserole with honey in it before. It made for a very smooth and interesting feel in the mouth. The recipe is from the Australian Women’s Weekly Low-fat Feasts cookbook

One of my fellow photo-dieters asked for the recipe so here it is:

The recipe says lamb but I used beef as that’s what I had in the freezer.

Preparation time 20 minutes (plus 45 minutes standing time) – cooking time one hour.

Serves four (freezes well)

125g dried apricots
90ml orange juice
65ml boiling water
1 TBS olive oil
450g lamb steaks (or beef) chopped coarsely
1 medium red capsicum (pepper) about 200g, chopped coarsely
smallish brown onion (about 100g) chopped coarsely
1 medium kumara (sweet potato) about 400g, chopped coarsely
1-2 cloves garlic, crushed
half tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
125ml (half a cup) dry red wine
500ml (2 cups) chicken stock (you can use a cube)
1 TBS honey
half cup loosely packed fresh coriander leaves
100g low-fat yoghurt.

  1. Combine apricots, juice and water in a small bowl. Cover and allow to stand for 45 minutes. If you do this first you can be chopping the vegetables while it steeps.
  2. While the apricots are still soaking heat half the oil in a large saucepan and cook the meat, in batches if necessary, until browned all over.
  3. Heat the remaining oil in the same pan and cook the capsicum, onion, kumara, garlic and ground spices and stir it about until the onion softens and it all smells lovely.
  4. Add the wine, bring to the boil and turn down the heat. Simmer, without a lid, for about five minutes or until the liquid reduces by half.
  5. Put the meat back in the pan with the veggies and add the apricots and their liquid, add the stock and the honey and bring to the boil.
  6. Reduce heat and simmer covered, for about 50 minutes or until the meat is tender.
  7. Remove from the heat and stir in the coriander if using. Serve on citrus couscous, drizzle with yoghurt.

Nutritional info per quarter of this recipe (tagine only – not couscous):

271 kcals; 5.3g fat; 23.5g carbs; 28.4g protein; 2.8g fibre; 3g alcohol; 1.7 F&V


2 Responses to “Lamb & Apricot Tagine, with citrus couscous”

  1. What’s for dinner? « Countdown to Fifty Says:

    […] Friday night is crock pot night and I can try lots of recipes for that. beef and apricot tagine is a current […]

  2. tagines Says:

    I’m getting hungry you should check out more Moroccan recipes at

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