COOKING WITH KIRSTIE - LAMB TANGINE

Lamb Tagine 

Serving suggestions - couscous, rice, flatbread, pitta.

Ingredients

½ teaspoon cayenne pepper 

1 teaspoon ground pepper

1 tablespoon paprika 

1 tablespoon ground ginger

½ tablespoon turmeric

500g diced lamb

1 medium onion

2 crushed garlic cloves 

½ pint tomato juice 

1 x 400g tinned chopped tomatoes 

Handful of halved dried apricots 

Handful of sultanas 

Handful of chopped dates 

50g of flaked almonds 

1 teaspoon of saffron (soak in cold water) 

½ pint of lamb stock 

1 tablespoon of honey 

Chopped parsley and coriander to garnish 

Method 

- Combine the dried spices and mix well in a large bowl. Add the diced lamb and make sure it is evenly coated. Clingfilm the bowl and leave in the fridge for a minimum of one hour. 

- Preheat the oven to 150’

- Heat a tablespoon of olive oil in a large, deep frying pan on a medium heat. Dice the onion and crush the garlic cloves - add to to the hot pan and cook until softened (about 8 minutes) 

- Add the diced lamb and brown evenly all over (10 minutes)

- Carefully put the lamb and onion into a tagine (or casserole dish), rince add half of the tomato juice into the pan and use it to clear any stuck onions etc, pour this into the tagine. 

- Pour the remainder of the tomato juice, chopped tomatoes, and lamb stock into the tagine. Add the saffron, honey, almonds and chopped fruit. Give this a mix so the ingredients are well combined. 

- Put the lid onto the tagine/dish and cook in the oven for an hour and 45 mins. Sprinkle with the chopped herbs and some flaked almonds to serve.