Bison (or Lamb) Tajine with Sweet Potatoes and Apricots (Not Dates)

What was I thinking, using Chinese dates? I needed apricots! There has to be some sour to the sweet. Any idiot knows that? So said Two Michelin Star chef Nenad Mlinarevic in our interview last week. Well, not in those exact words…

The point is, don’t use dates here. I forgot that dates (these Chinese ones in particular) are sickeningly sweet. Instead, learn from my mistakes and make the correct version with dried apricots, carrots and sweet potato. I substituted bison cubes for the lamb, but that, at least, is one substitution that won’t rot your teeth and—more importantly—spoil your supper.

Bison (or Lamb), Apricot and Sweet Potato Tajine

2 tbsp oil
2 onions, finely chopped
2 cloves garlic, finely chopped
1 kg bison or lamb cubes
1/8 tsp ground black pepper
1 small cubed sweet potato (about 1″ cubes)
1 cup roughly chopped carrots (about the same size as the sweet potato cubes)
1 cup cubed parsnips (same size as above)

1/2 tsp cumin seeds, toasted (heat in a dry skillet over medium heat for 4-5 minutes, until aromatic)
1/4 tsp ground coriander
1 cinnamon stick (or 1/2 tsp ground cinnamon)
1/4 tsp ground ginger
1/4 tsp turmeric
8 cardamom pods
1 bay leaf
pinch saffron, optional
3/4 tsp salt
1 tbsp grated lemon peel (organic)
1 1/2 cups chicken or beef or lamb or bison stock
1 tbsp honey
4 dried apricots, chopped finely
2 tbsp toasted almond slivers (or toast whole peeled almonds and crush them, or crush them then toast the pieces)
1-2 tbsp lemon juice, optional

chopped parsley to serve (optional)

1. In a large pot, heat 1 1/2 tbsp of the oil over medium-high heat. Add the onions and stir and cook for 8-10 minutes, until very soft. Lower the heat to medium-low and add the garlic. Cook 2 minutes more. Transfer to a plate.
2. Add the remaining 1/2 tbsp oil. Raise heat to medium-high. When hot, add the lamb, sprinkle with pepper, and brown on all sides (leave them at least 30 seconds in pan without touching per side). 
3. Add the sweet potatoes, carrots and parsnips. Lower the heat to medium and stir 1 minute.
4. Return the onion and garlic to the pot and add the rest of the spices. Cook 2 minutes.
5. Add the lemon peel and chicken stock and bring to the boil. Reduce the heat to low, cover and simmer for 1 1/2 hours. Or chuck it all in the slow-cooker and cook on high for 4 hours or on low for 8 hours.
6. Add the honey and chopped apricots and continue to simmer for 30 minutes (or cook 30 minutes on high in the slow-cooker). Taste and stir in the lemon juice a tbsp at a time as necessary.
7. To serve, sprinkle with the toasted almonds and parsley. Serve with rice or couscous.