Although we use apricots, figs or dates are a good substitute along with a few toasted almonds, the combination is for you to decide!
If this dish at stage 3 is becoming to dry for your liking lamb/vegetable stock may be added, alternatively just use water. We suggest approximately half a cup or 100ml for the 4 portion recipe.
Our recipes are made specific to each curry, but do not feel you must follow them religiously, they are not etched in stone!! The heart of a good curry is in it's adaptation to your own preference.
Have just had the Lamb & Apricot cooked it in a Tagine. Nothing short of superb, had it with couscous, so many flavours in one dish but each complimenting the other. This is a must have dish for sure.
(Posted on 2013-03-04 19:53:45)
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