Moroccan lamb, apricot tagine

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

pounds of large diced lamb sirloin

whole white onion, sliced

tbsp grapeseed oil

roma tomatoes, large dice

large white potatoes, peeled, large dice and boiled.

dried apricots, cut in half

tbsp of curry spice, (preferable a sweet aromatic curry spice)

Pinch

of ground cardamom

tsp ground fresh ginger

cloves of garlic, finely chopped

tsp paprika

tsp cinnamon

tsp coarse salt

tsp ground black pepper

tbsp olive oil

Pinch of saffron

cup of toasted peeled pistachios

bunch of roughly chopped parsley leaves

cup tomato paste

cups of vegetable stock

tbsp spoon of cornstarch

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.
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.
While the lamb is browning in a separate bowl, whisk together the vegetable stock, tomato paste, saffron and cornstarch.
When the lamb is brown pour the veg stock mixture over the lamb, accompanied with the diced tomatoes, cooked potato and sliced apricots.
Simmer covered for another 45 minutes, until the lamb is tender and falls apart. Garnish with the toasted pistachios and chopped parsley before serving.