Tuesday, 3 September 2013

Lamb tagine

I've done tagine before but never recorded the recipe. Heaven knows what the others were but here's this one which I would be more than happy to repeat.

Ingredients for 2 people

240gr cubed leg of lamb.
About 200 ml of a basic tomato sauce. I always make a good sized batch and freeze some for occasions like this)
About 100 ml stock.
1 medium onion quartered and sliced
2 cloves of garlic crushed
1/2 - 3/4 inch of root ginger (depending on thickness) crushed
A few strands of saffron in a little hot water

Dried apricots 50g }
Sultanas 50g          }  Chopped
Dates 25gr             }
Flaked almonds 25gr

1 teaspoon each of cumin and coriander seed ground up.
1/2 teaspoon each of sweet paprika and turmeric
1/4 teaspoon each of ground cinnamon and smoked paprika
Good pinch of cayenne pepper
Mix the dry spices and coat the lamb cubes rubbing it well in. refrigerate for a few hours at least.

Sweat the onion in the tagine then remove. Add a little oil and toss the lamb cubes to colour them.
Add the dried fruits etc.
Add the onion, garlic and ginger, tomato sauce, saffron and sufficient stock to just cover the meat.

Bring to a simmer, cover and leave for about 2 1/2 hours. Check to see if more stock is needed.
When nearly done, remove lid and simmer to take to required consistency.

I served it with a red pepper and red onion couscous and some fresh green beans from the garden