The Cooking Cat

Apricot Lamb Tajine

Am I doing too much Arab style food? I hope not. At least the Arabian chefs know hot to make food for the hot summer weather without anyone feeling too hot.

What you need (serves 4)

  • 8 slices lamb chops
  • 8 apricots
  • 1 egg plant
  • 3 spoon pine nuts
  • 3 dents garlic
  • 2 carrots
  • 1 branch of rosemary
  • 1 bay leaf
  • Salt
  • 1 teaspoon harissé
  • 1 teaspoon cinnamon
  • olive oil
  • 200ml apple juice

How you do it

Soak tajine for 15 minutes in water. Peel and chop carrots and garlic. Dice eggplant and reserve Remove water from tajine and heat it up.

Roast garlic, carrots, pine nuts, bay leaf and thyme. Halve the apricots, remove seed and add those as well together with the lamb chops. Roast for 2 more minutes

Cover lamb chop with eggplant dices and apple juice. Place lid on top and cook slowly for 1 hour.

Serve and enjoy

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