A sweet, aromatic dish with a plethora of traditional, North African flavours and spices...
Ingredients: 600g Lamb Shoulder (Cubed)
1 Tablespoon Vegetable Oil
1 Onion (Peeled & Sliced)
3 Cloves of Garlic (Peeled & Sliced)
1 Teaspoon Medium Chilli Powder
1 Teaspoon Ground Black Pepper
1 Tablespoon Ground Ginger
1 Tablespoon Ground Cinnamon
1 Tablespoon Ground Turmeric
1/2 Teaspoon Ground Cardamom
1 Lemon (Peel Only)
80g Dried Apricots (Halved)
45g Dates (Halved)
45g Sultanas
60g Flaked Almonds
150ml Tomato Juice
450ml Lamb Stock
400g Chopped Tomatoes
A Pinch of Saffron
1 Tablespoon Clear Honey
2 Tablespoons Fresh Coriander
Method:
1. Marinate the cubed lamb shoulder in half of the chilli powder, black pepper, ginger, cinnamon, turmeric and cardamom in a large bowl. Cover and refrigerate overnight.
2. In a large casserole pan fry the onion and the remainder of the spice mix. Cook for 8 minutes, before adding the garlic for a further 2.
3. In a separate frying pan, fry the lamb and brown evenly. Add the lamb to the casserole pan, before deglazing the pan with the tomato juice and adding that too.
4. To the casserole pan add the lemon peel, apricots, dates, sultanas, almonds, lamb stock, chopped tomatoes, saffron and honey.
5. Turn down the hob to a low heat and cover the casserole pan with a lid. Cook for 2-3 hours until the lamb starts to pull apart.
6. Season the tagine to taste with salt and ground black pepper, before serving in a tagine and sprinkling with the fresh coriander.
7. Serve with cous-cous and flatbreads.
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