Week 47: Spiced Lamb Tagine

Alice NeillWeekly Recipes, Winter0 Comments

Serves 6

This is an ideal dish for a winter dinner party with friends. The tagine is very easy to make, it is a one pot wonder which can be made in advance and left in the fridge to improve. Serve up with simple couscous, harissa yoghurt and sprinkling of pomegranate jewels for a wonderful ‘tear and share’ meal. Ras el hanout is wonderful Moroccan spice mix, it is a blend of cumin, coriander seeds, turmeric to name but a few, you can make this at home, or find it in any large supermarket. It really is an essential part of this dish and will come in use with other Moroccan dishes.

I have used lamb, but beef would also work well. Again, if you are not a fan of prunes, apricots, raisins or dates will also suffice. The trick with this dish is low and slow, you can’t go wrong.


Ingredients

500g Diced Lamb

1 Onion

1 Carrot

300g Chopped Tomatoes

200g Prunes

1 Pinch of Saffron

2 Tsp Harissa

1 Cinnamon Stick

2 Tbsp Ras el Hanout

1 Tbsp Honey



Method

  1. Dice the onion and carrot
  2. Place the prunes in a bowl and cover with boiling water
  3. Place the saffron in a small dish and cover with 2 tbsp of warm water, leave to infuse for 10 minutes
  4. Brown the lamb then add in the onions, carrot, spices, honey and a tsp of salt, stir well
  5. Add the prunes and saffron and the infusing water of both, then stir in the tomatoes
  6. Leave to simmer for 4 hours, or once simmering place in the oven with the lid on at 120 for the same time
  7. Serve with couscous, a sprinkling of pomegranate seeds and coriander


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Spiced Lamb Tagine
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