Lamb Tagine with Sweet Peppers and Apricots

c. 1990s · mixed

45 min prep · 120 min cook

⚠ This recipe has significant uncertainties and needs human review before publishing.

lambvealtagineapricotpeppersmoroccan-inspiredmake-aheadentertaining

Ingredients

1.3 kilogram lamb knuckles, seasoned with Lawry's Seasoned Salt and Pepper; or substitute veal knuckles
2.Lawry's Seasoned Salt and Pepper, for seasoning
3.6 onions
4.oil and butter, 8 tablespoons oil + 6 tablespoons butter, or enough to cover bottom of pan
5.3 carrots, sliced
6.3 tablespoon medium curry powder, 3 tablespoons; reduce to 2 T if using Khazan's brand
7.chilli powder, a pinch; to taste
8.5 teaspoon ground coriander, coarsely ground
9.5 teaspoon ground cumin, coarsely ground
10.1 teaspoon white pepper, coarsely ground
11.2 teaspoon fennel seeds, coarsely ground
12.2 bay leaves
13.teaspoon salt, sugar and black pepper, 4 teaspoons combined; pinch of pepper
14.1136 ml boiling water, approximately 2 pints (1136ml)
15.2 teaspoon beef stock powder, to taste
16.3 teaspoon Bovril, or substitute 1 teaspoon beef stock (per annotation)
17.3 red peppers, julienned; soaked in castor sugar overnight if bottled
18.3 yellow peppers, julienned; soaked in castor sugar overnight if bottled
19.5 packet dried apricots, small packets; soaked with 3 T castor sugar overnight
20.4 teaspoon arrowroot or maizena (cornstarch), for thickening if necessary

1.Brown seasoned meat in 220°C oven for approximately ½ hour, or till brown. Remove.
2.Brown onions in oil and butter. Add celery, carrots and stir-fry. Season.
3.Add garlic and ginger paste, curry powder, chilli, coriander, cumin, peppercorns, fennel seeds and bayleaves to release flavour.
4.Add seasoned tomatoes. Combine meat, vegetables, spices, bayleaves, boiling water, beef stock and Bovril. Cook until nearly falling off bone (approximately 2 hours).
5.Adjust gravy: dilute with 'Extra' stock if too reduced, or thicken with arrowroot if too thin.
6.Add peppers and apricots. Adjust seasoning.
7.Refrigerate overnight. Reheat to serve.

Typed recipe with very heavy handwritten annotations throughout. Annotated notes preserved in margin_notes.
Veal knuckles may be substituted for lamb knuckles.
For the peppers: roast whole in 200°C oven for ¾ hour, then place in sealed plastic bag to steam — the skins slip off easily.
If using Khazan's curry powder (a South African brand), reduce the curry powder to 2 tablespoons as it is stronger.
'Bovril' is a British beef extract paste; substitute with Marmite or concentrated beef stock.
Maizena is the South African brand name for cornstarch/cornflour.

Or veal knuckles [annotation on meat]
Branded (?) [annotation on curry powder]
Follow recipe for pepper medallions or use bottled peppers [annotation on red/yellow peppers]
soaked with 3 T. Castor Sugar overnight [annotation on dried apricots]
or 1 tsp beef stock (to taste) [annotation on Bovril]
if medium curry powders from Khazan's used — reduce to 2 t [bottom note]
6 peppers in oven 200 for ¾ hour then in plastic bag full + tied [bottom note on roasting peppers]
2 T milk/iam 20l [unclear annotation]