Lamb Tagine
- 500g diced lamb shoulder
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 red pepper sliced
- 4 cloves of garlic
- 1 tablespoon Turmeric
- 2 teaspoons ground cumin
- 2 teaspoon ground coriander
- 2 teaspoons paprika
- 50g halved dried apricots or dates
- 1 red chilli, chopped, remove the seeds if you don’t want it too hot!
- 400g tin chickpeas
- 800g canned chopped tomatoes
- 400ml water
- 1 lamb stock cube (Not essential to use Lamb stock, I’ve used beef or even veg stock in the past!)
- Salt and pepper
- Optional 20g ground almonds and a few flaked almonds
- Plain Greek Yoghurt to serve
Method
- Pre-heat the oven at 160c
- In a large pan heat the oil over a medium heat. Add the sliced onions to the pan and cook gently for around 10 minutes, stirring frequently to stop them from burning. You want them to be a nice golden colour!
- Add the Lamb and allow to colour all over for around 10 minutes, this creates a great flavour!
- Add the red pepper, spices, chilli and garlic and allow to toast for a couple of minutes, being careful not to let the garlic catch and burn or it’ll go bitter.
- Add the tomatoes, chickpeas, dried fruit, stock cube and water and season to taste.
- Allow to come to the boil then transfer to a tagine or suitable lidded casserole dish
- Pop the tagine in the oven and leave to cook for at least 4 hours or longer if you can! Keep checking the tagine every couple of hours to check the level of liquid, if it’s too dry add a little more water.
- Once the cooking time is up, you can stir in the ground almonds, these add a lovely richness to the Tagine and also thicken it up if it needs it! Sprinkle on the flaked almonds and serve with the delicious feta and coriander couscous and a nice dollop of cooling Greek yoghurt.
Serve with this delicious feta and coriander couscous!
- 160g dried couscous
- 1 vegetable stock cube
- 300ml boiling water
- Juice and zest of half a lemon
- 150g Feta cheese, diced
- Half a bunch of coriander finely chopped
Boil the kettle and add the couscous to a large bowl, along with the Lemon zest. In a measuring jug, crumble in the stock cube and squeeze in the Lemon juice. Once the kettle has boiled add the water to the jug and stir to dissolve the stock cube. Pour the water over the couscous, cover with cling film or a plate and allow to hydrate for 10 minutes. Once the couscous has absorbed all the liquid, fluff up with a fork and gently stir in the coriander and feta.
