This is a delicious warming Moroccan inspired recipe, just full of flavour. It’s simple to make and a real crowd pleaser. Make it in advance, like all casseroles, stews and curries the flavours mature and develop over time. It freezes well too. Serve with basmati rice, cous cous or mashed spuds.
Lamb Tagine
Moroccan Lamb Tagine
Ingredients
1kg bite sized chunks of stewing lamb (you can use leg if you prefer)
For the dry ‘marinade’
Heaped teaspoon ground cinnamon
Heaped teaspoon ground cumin
Scant teaspoon ground ginger
Scant teaspoon ground paprika
1 medium onion finely chopped
2 cloves garlic, chopped
Salt and freshly ground black pepper
For the ‘sauce’
1 large onion, chopped
1 clove garlic, chopped
Half a pint of vegetable (or chicken) stock
1 tin good quality chopped tomatoes
1 heaped tablespoon tomato puree
A few thin strips of orange peel
2oz dried apricots
2 oz dried prunes
Half a teaspoon fresh red chilli, chopped (or dried chilli flakes)
To serve
3oz whole blanched almonds
1-2 tablespoons chopped fresh mint and/or coriander
Method
Put the lamb piece into a large bowl. Add the dry marinade ingredients, mix well and refrigerate for 3 hours (preferably overnight).
When you’re ready to make the ‘sauce’, fry the onion and garlic gently until soft. Lift out. Fry the lamb (including the dry marinade) in small lots until lightly browned. When all is done, add the meat and onions back into the pan. Add the remaining ‘sauce’ ingredients and bring slowly to the boil.
Transfer to a casserole dish and cover tightly with a lid. Cook in a pre-heated oven (180oC, 350oF, Gas 4) for about an hour and a half until the meat is tender. If necessary reduce the heat.
Before serving fry the almonds until golden and stir into the delicious tagine along with the herbs. Discard the pieces of orange peel.