Ingredients
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¾ teaspoon ground Cinnamon
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¾ teaspoon ground Turmeric
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¾ teaspoon ground Ginger
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1 teaspoon ground Cumin
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1 teaspoon Salt
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2 tablespoons date Date Nectar
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2 tablespoons Olive Oil
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1 lb 12 oz (800 g) Lamb
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1 Onion
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2 Garlic
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6 organic dried Apricots
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2 Sweet Potato
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a handful of toasted flaked/slivered Almonds
Directions
This dish has the taste and smell of a souk in Marrakesh. It’s so aromatic, yet uses everyday spices.
Steps
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1
Done
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In a small bowl or ramekin, make a paste from the spices, salt, date nectar or honey and 2 tablespoons of the olive oil. Place the diced lamb in a large bowl, add the spice paste and stir to coat the lamb. |
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2
Done
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Press the Sauté button on the multi-cooker and add the remaining 1 tablespoon olive oil. When hot, add the onion and garlic and stir rapidly for 4 minutes, then add the paste-coated lamb and keep stirring. After another 3 minutes, add the apricots and sweet potatoes. |
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3
Done
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Secure the lid in place and set to Stew for 20 minutes. At the end of cooking, use the NPR method. Serve each bowlful with some toasted flaked/slivered almond scattered over the top. This tagine is good served with couscous. |
