Recipe: Lamb Tagine

Rating: 4.5 stars based on 910 reviews

Ingredients:-

  • 1 tsp cayenne pepper
  • 2 tsp ground black pepper
  • tbsp paprika
  • tbsp ground ginger
  • 1 tbsp turmeric
  • 2 tsp ground cinnamon
  • 1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
  • 2 large onions, grated
  • 2 tbsp olive oil
  • 2 tbsp argan oil
  • 3 cloves garlic, crushed
  • 570ml/1 pint tomato juice
  • 2 x 400g tinned chopped tomatoes
  • 115g/4oz dried apricots, cut in half
  • 55g/2oz dates, cut in half
  • 55g/2oz sultanas or raisins
  • 85g/3oz flaked almonds
  • 1 tsp saffron stamens, soaked in cold water
  • 600ml/1 pint lamb stock
  • 1 tbsp clear honey
  • 2 tbsp coriander, roughly chopped
  • 2 tbsp flat leaf parsley, roughly chopped

Method:-

  • Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
  • Preheat the oven to 150C/300F/Gas2.
  • Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix 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.
  • 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 casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
  • Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
  • Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.

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