Heat the oil in a large 1.7 L/3 pint ovenproof dish, add the onions and garlic. Cook for 2-3 minutes.
30 ml oil, 1 medium onion, 2 cloves garlic
Add the paste and lamb. Cook for 4-6 minutes, stirring occasionally.
170 g tagine paste, 675 g lean boneless lamb shoulder or leg
Add the water (450 ml). Bring to the boil, reduce the heat, cover and simmer for 2 hours.
20 minutes before the end of the cooking time add the apricots. Cover and continue to cook for the remainder of the cooking time.
3-4 dried apricots
Garnish with the coriander and pomegranate seeds and serve with steamed couscous or rice. Season to taste.
3 tbsp freshly chopped coriander, 2 tbsp fresh pomegranate seeds, salt and freshly milled black pepper
Slow Cooker Method:
Brown the lamb in a pan, I did this in a dry pan to avoid adding additional fat to the dish, but you can use oil.
Place all ingredients except the pomegranate seeds and coriander in the slow cooker. Use 300 ml water for the slow cooker method. Cook on high for 4-5 hours or on low for 8 hours.Garnish and serve as above.
Notes
Tip: This recipe works well in a low oven at Gas mark 3, 170 degrees Celcius, 325 degrees Fahrenheit.