Morrocan Lamb Tagine
Member recipe by richard510
This a really tasty fruity dish and works well with Lamb, the recipe is from Morrocco which I got from my Holidays, serve with cous - cous or rice if you prefer.
- 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
- Pre 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.
- next 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,
- then 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.
- then 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.
- before serving add a little honey to increase sweetness if needed and finally serve with either cous cous or rice - Enjoy!