Morrocan Lamb Tagine
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 tsp turmeric
- 2 tsp paprika
- half a tsp cayenne pepper
- 2 tbsp plain flour
- 300g diced shoulder of lamb
- 1 onion chopped
- 2 garlic cloves, chopped
- 1 tsp cinnamon
- 1 tbsp grated ginger or ginger puree
- 1 tbsp tomato puree
- 1 red pepper
- 1 tsp coriander powder (seeds)
- 1 handful cherry tomatoes or 2-3 tomatoes, chopped
- 8 dried apricots
- 1 tbsp raisins or sultanas
- olive oil
- honey to taste
- salt and pepper to taste
Method
- STEP 1Pre heat your oven to 160 celcuis (Gas mark 3) now mix up your tumeric, paprika, cayenne pepper and plain floor and use this to coat your pieces of Lamb, then heat a little oil in a frying pan and brown the lamb and then put to one side.
- STEP 2next step heat some more oil in your frying pan and add the chopped onion, garlic and cinnamon and fry for a couple of minutes until onions are soft,
- STEP 3then add the ginger, tomato puree, chopped red pepper, corriander powder, tomatoes, Lamb, apricots and finally your raisins and sultanas, stir and heat through until hot.
- STEP 4then transfer everything to your casserole dish or if you have one Tagine add around 1/2 to 1 pint of water depending upon your consitency (dont make it too watery) and cook for 2 hours, keep checking that it doesnt dry out and give it the odd stir every now and then.
- STEP 5before serving add a little honey to increase sweetness if needed and finally serve with either cous cous or rice - Enjoy!
