Ingredients
Method
1.Heat half the oil in large saucepan, cook lamb, in batches, until browned. Remove from pan.
2.Heat remaining oil in same pan, cook shallot, capsicum, garlic, ginger and cumin, stirring, until fragrant.
3.Return lamb to pan, add the water, stock and saffron, bring to the boil. Reduce heat, simmer, covered, about 1 hour or until lamb is tender.
4.Add apricots, rind and beans, simmer, uncovered, 15 minutes.
5.Serve tagine sprinkled with nuts.
Slow cooker: suitable to the end of step 3. Pressure cooker: suitable to the end of step 3. Suitable to freeze at the end of step 3.
Note
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