Lamb Tagine

This recipe is based on a traditional Moroccan lamb tagine recipe and serves on average 4 people , but it is easily doubled if you need to cater for more people or halved if you only want to cook for two

2 tablespoons of oil
500g (1lb) diced lamb (shoulder or neck fillets are best but leg can be used)
1 cinnamon stick broken in two
1 teaspoon ground ginger
1 teaspoon of turmeric
2 teaspoon of ground coriander seed
2 teaspoons of ground cumin
2 teaspoons of dried mint
half teaspoon of saffron strands
2 crushed cloves of garlic
Salt and black pepper (optional)
1 large onion finely sliced
2 chopped medium sized fresh chillies
1 tin of tomatoes chopped
1 tablespoon of honey
1 pint of lamb or chicken stock (approx)
1 can of chick peas
10 dried apricots (approx) roughly chopped

Small bunch of chopped fresh parsley for garnish

Ideally The night before Combine the lamb, 1 teaspoon of the oil, cinnamon, ginger, turmeric, coriander, cumin, mint, saffron and garlic. Also now add your salt and pepper to taste if you want to add it and allow to marinate overnight.

If you don’t have the time or have forgotten to do this, don’t worry, just do it the following morning. Even if you only have an hour spare do this as it will help to infuse the flavours into the meat

1) Take the remaining tablespoon of oil and heat it in your tagine (Online Tagine Store) over a moderate heat and add your onions, cooking them until they are nice and soft.

2) Add your meat mixture to your onions and cook for about 5 minutes

3) Add your chilli, tomatoes, honey and about half your stock and cover cooking for an hour (you may need to add more stock if necessary)

4) After the first hours cooking add the apricots and chickpeas and check if you need to add anymore stock as you want plenty of the rich gravy for your finished dish, then cook for a further half an hour to an hour

5) Remove from heat and scatter over your chopped fresh parsley

6) Enjoy!

Served traditionally with couscous but bread or even rice is also good

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