Method

A wonderful meal for all the family, Moroccan lamb and apricot tagine!

Cover the apricots with boiling water and leave to soak. Melt the butter in a tagine (or casserole) over a low heat. Mix in the onion, lamb and Ras-el-Hanout and gently cook for 2-3 minutes (do not let the lamb brown). Add 3tbsp of the coriander and enough water to just cover the meat. Bring to a boil, then lower the heat and simmer gently for an hour. Add the apricots and their liquid, some sea salt to taste and continue to gently simmer for another 30 minutes. Serve garnished with coriander. Great with couscous made up with 2tsp of Ras-el-Hanout added.