MOROCCAN LAMB TAGINE
4 tbsp Yorkshire Drizzle Cumin & Coriander Oil
1 Onion chopped
900g Lean Lamb, diced
Salt and freshly ground Black Pepper
1 Cinnamon Stick
1 tsp of ground Ginger
Pinch of Saffron
100g dried Apricots, chopped
4 tbsp Clear Honey
1 tbsp Orange Flower Water (optional)
Heat 2 tablespoons of the oil in a pan. Add the onion and lamb and cook until the meat is coloured on all sides.
Pour over enough water to cover the meat.
Add two further tablespoons of oil, the salt, pepper, ginger and saffron and bring to the boil.
Turn the heat down, put the lid on and allow to simmer for 2 hours.
Stir in the honey, sprinkle the orange flower water and garnish with fresh coriander.