Spiced Mutton with Apricots

Serves 4-6, takes around 4 hours

A rich, warming dish inspired by a Moroccan tagine. The sweet apricots work especially well with the deep flavour of the mutton, while the spices and chilli prevent everything from becoming too ‘jammy’. 

The spice blend can be swapped for something else if you wish, for example baharat or even a mild curry powder.

The recipe below will result in an intense, sticky dish, perfect for scooping with flatbreads or enjoying with some sort of pilaf. If you prefer a ‘saucier’ finish, add a tin of chopped tomatoes when you add the apricots and step 6.

1. Heat your oven to 150°C.
2. Place a large, oven proof cooking pot over a medium heat. Add the olive oil, let it warm, and then add the onions, cinnamon stick and bay leaves. Sautée until the onions are light golden brown, which should take around 15 minutes.
3. Add the ras el hanout, chilli and salt and stir-fry for 2 minutes.
4. Add the mutton, garlic and ginger, turn the heat up to high and cook until the mutton has lost its raw appearance, stirring very regularly.
5. Add the tomato purée, stir well and then add enough chicken stock to just cover the meat. Transfer to the oven and cook for two hours.
6. Add the apricots, stir well, replace the lid and return to the oven for 1 hour.
7. Once cooked, let the dish rest for 30 minutes. Add a big squeeze of lemon juice, stir well. Taste and adjust the seasoning then tuck in.

3 tbsp olive oil
2 large brown onions, finely sliced into half moons
1 large cinnamon stick
2 bay leaves
2 heaped tsp ras el hanout
1 tsp chilli flakes or 1 chopped green chilli
½ tsp salt
1kg Diced Mutton
3 cloves garlic, grated on a microplane
2cm piece ginger, grated on a microplane
2 tbsp tomato purée
Around 400ml chicken stock
150g dried apricots
Big squeeze of lemon juice