Moroccan lamb, apricot tagine

Try this dish inspired by Jason's trip to Morocco!



  1. In a large container mix the lamb, olive oil, curry spice, salt, black pepper, cardamom, ginger, garlic, paprika and cinnamon. Cover and allow to marinate for 4 to 5 hours.
  2. Next heat the grape seed oil in a tagine over medium to high heat, add in the onions and gently brown. Then add in the marinated lamb and brown the meat. This could take 15 to 20 minutes.
  3. While the lamb is browning in a separate bowl, whisk together the vegetable stock, tomato paste, saffron and cornstarch.
  4. When the lamb is brown pour the veg stock mixture over the lamb, accompanied with the diced tomatoes, cooked potato and sliced apricots.
  5. Simmer covered for another 45 minutes, until the lamb is tender and falls apart. Garnish with the toasted pistachios and chopped parsley before serving.