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Lamb Tagine

Lamb Tagine served with couscous
Servings: 6

Ingredients

  • 1 Kg Lamb Shoulder of lamb, trimmed and cut into 5cm chunks
  • 1 tsp Cayenne pepper
  • 2 tsp Black pepper grounded
  • 2 tbsp Paprika
  • 2 tbsp Ground ginger
  • 2 tsp Turmeric
  • 2 tsp Ground cinnamon
  • 5 tbsp Olive oil
  • 2 Large Onions chopped
  • 2 Large Carrots chopped
  • 2 Sticks Celery chopped
  • 3 Cloves Garlic crushed
  • 2 400g tins Chopped tomatoes
  • 200 g Dried apricots cut in half
  • 55 g Dates cut in half
  • 55 g Sultanas or raisins
  • 500 ml Stock
  • 2 tbsp Clear honey
  • 85 g Flaked almonds toasted
  • Coriander
  • Couscous, to serve with

Instructions

  •     Preheat oven to 180 °C.
    2. Place the cayenne pepper, black pepper, paprika, ground ginger, turmeric and cinnamon into a small bowl and mix to combine to create your spice mix.
    3. Place the lamb in a large bowl and toss together with the spice mix.
    4. Heat 2 Tbsp olive oil in the heavy pan (or tagine base) on your stove top. Add the carrots, onions and celery and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
    5. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides, then add the browned meat to the tagine. De-glaze the frying pan with tomatoes and add these juices to the tagine too.
    6. Add the apricots, dates, sultanas, stock and honey to the tagine.
    7. Bring to the boil, cover with the lid and place in the oven to cook for 2-2.5 hours or until the meat is meltingly tender.
    8. Sprinkle over the coriander and flaked almonds and serve with couscous.