LAMB TAGINE

 

  • Cooking Time: 360
  • Servings: 4
  • Preparation Time:

Ingredients

  • 16 dried apricots, halved
  • 2 tbsp of raisins
  • 350ml of white wine
  • 700g of shoulder of lamb, diced
  • 1 large onion, finely diced
  • 1 red chilli, sliced
  • 3 garlic cloves, peeled and finely chopped
  • 4 Bart cloves
  • 2 Bart star anise
  • 1 Bart cinnamon stick
  • 1 red pepper, peeled and sliced into strips
  • 1 tbsp of tomato paste
  • 1 pinch of Bart saffron stamen
  • 400g of tin of chopped tomatoes
  • 570ml of lamb stock
  • 150g of cooked chickpeas
  • 1 tbsp of clear honey
  • 1 tbsp of chopped coriander
  • 1 tbsp of chopped parsley
  • olive oil
  • Bart salt
  • freshly ground black pepper

Directions

  • 1.Soak the apricots and raisins in the white wine for at least an hour before starting
  • 2.Heat a wide casserole pan and cover the base with a generous amount of olive oil
  • 3.Season the diced lamb well and fry in the pan, browning it all over. If necessary, do this in batches to keep the pan very hot
  • 4.Remove the meat once it is browned and set aside. Set the oven to 150°C/Gas mark 2
  • 5.In the same pan, fry the onion, chilli and garlic in a couple of tablespoons of olive oil until soft but not too coloured. Add the cloves, star anise and cinnamon stick, then season with the black pepper
  • 6.Fry for a further 3-5 minutes then add the tomato paste and stir through for another 2 minutes. Next add the saffron, apricots, raisins and wine
  • 7.Let the wine come to the boil before adding the tinned tomatoes
  • 8.Add the lamb and the stock to the pot. Bring to the boil and reduce to a very gentle simmer, cover with a lid and place in the oven for 2-3 hours, or until the lamb is very render
  • 9.Before serving, add the chickpeas and stir in the honey and herbs. Serve piping hot

Notes

This beautiful lamb tagine is full of intense, rich flavour. Geoffrey Smeddle's lamb tagine recipe is simple to make and a fantastic way to enjoy cuts of lamb

Categories: Casserole  Misc. One Dish 

Author Credit: Great British Chefs

Website Credit: http://greatbritishchefs.com/recipes/lamb-tagine

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