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Le Chaudron recipe
Tajine d'agneau abricots
Lamb and apricot tagine
⏱ 120 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.2 kg (2.6 lb)lamb shoulder, in 4 cm / 1½ in cubes
300 g (11 oz)soft dried apricots
100 g (3½ oz)sliced almonds
3yellow onions
4 clovesgarlic
3cm (1½ in) fresh ginger
2 tspground cinnamon
2 tspground cumin- 1 tspground ginger
1 pinchsaffron threads
2 tbsprunny honey
4 tbspolive oil
1bunch of fresh cilantro
500 ml (2 cups)chicken stock
1 tspfine salt
1 tspfreshly ground pepper
- 1.2 kg (2.6 lb) lamb shoulder, in 4 cm / 1½ in cubes
- 300 g (11 oz) soft dried apricots
- 100 g (3½ oz) sliced almonds
- 3 yellow onions
- 4 cloves garlic
- 3 cm (1½ in) fresh ginger
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1 pinch saffron threads
- 2 tbsp runny honey
- 4 tbsp olive oil
- 1 bunch of fresh cilantro
- 500 ml (2 cups) chicken stock
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Steep the saffron threads in 50 ml (3½ tbsp) warm water for 15 minutes to release their color and aroma.
- Take the lamb shoulder out 30 minutes before cooking. Season the cubes generously all over.
- Peel and thinly slice the 3 yellow onions. Remove the germ from the 4 garlic cloves and crush them. Finely grate the peeled fresh ginger.
- Heat 3 tbsp olive oil in the tagine over high heat. Brown the lamb in batches for 8 minutes on all sides.
- Set the lamb aside. In the same tagine, cook the onions 10 minutes over medium heat until golden. Add the garlic, grated ginger and all the ground spices (cinnamon, cumin, ginger).
- Toast the spices 1 minute, stirring with a wooden spoon. Return the lamb with the hot chicken stock, saffron water and honey. Bring to a simmer and cover tightly.
- Simmer 1 hour 30 over very low heat until the meat is meltingly tender and the sauce concentrated. Slow cooking turns the collagen into gelatin.
- Add the soft dried apricots 30 minutes before the end so they plump up. Meanwhile, toast the sliced almonds in a dry skillet for 3 minutes. Scatter over the tagine with cilantro.
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