Don’t be put off by the cooking time, this is very simple to make. The many spices in the Ras El Hanout build up a lovely depth of flavour that brings out the best in the lamb and apricots.
, this is very simple to make. The many spices in the Ras El Hanout build up a lovely depth of flavour that brings out the best in the lamb and apricots.
6
Shemin’s Ras el Hanout is a beautifully balanced blend of 15 spices with subtle floral notes from rose petals. Warm and aromatic, it brings depth and richness to tagines, roasted vegetables and slow-cooked meals.
900g Shoulder of lamb, cut into 3cm chunks
35g Shemin’s Ras El Hanout Spice Blend
400g Chopped tomatoes
2 large Onions, peeled and finely sliced
1/2 tsp Saffron threads
1 tbsp Tomato purée
2 tbsp Olive oil
4 Garlic cloves, peeled and finely chopped
400g Dried apricots
A little pared lemon zest and the juice of 1 lemon
1 tbsp Honey
Sea salt and freshly ground black pepper
A handful of coriander leaves, finely chopped, plus a few sprigs to garnish
A small handful of mint leaves, finely chopped
Lemon wedges, to serve
1. Put the lamb into a bowl, add Shemin’s Ras El Hanout and mix together well. Cover and leave to stand in a cool place for at least 3 hours.
2. Put the spiced lamb, tomatoes and onions into a large pot and add enough water to just cover. Bring to a simmer, and then add the saffron, tomato puree, olive oil and garlic. Stir well, return to a simmer, then lower the heat. Cook very gently, with the lid partially on, for 2 hours.
3. Add the apricots, lemon zest and juice and honey. Cook gently for another 30 minutes, adding a little water if you think it is needed. Taste and season, adding a little more honey if you prefer. Stir in the chopped coriander and mint.
Serve garnished with coriander sprigs, with lemon wedges on the side. Accompany with Shemin’s breads or rice.
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