Lamb tagine

Prep: 25 mins

Cook: 110 mins

A Moroccan style dish ideal for a gathering and made ahead for a stress free Mum.

2kg stewing lamb

5 tbsp sunflower or vegetable oil

3 medium onions, cut into thin wedges

4 garlic cloves, finely chopped

4 tsp ground cumin

4 tsp ground coriander

1 tsp hot chilli powder

1 tsp ground turmeric

Large pinch of saffron (optional)

2 cinnamon sticks

2 preserved lemons, drained and cut into thin wedges

300g dried apricots

250g dried pitted dates

100g shelled cashews or peanuts

2 tsp rosewater (optional)

25g cornflour

Small bunch coriander, leaves roughly chopped

Cooked couscous or basmati rice, to serve

Preheat the oven to 180°C / 350°F / Gas mark 4.

Season the lamb well with salt and pepper evenly.

Heat 1 tablespoon of the oil in a large flameproof casserole dish and brown the lamb over a high heat in batches until browned.

Add 1 tablespoon more of the oil between each batch and transfer to a bowl as you cook.

Heat the remaining oil in the same dish over a medium heat and fry the onions for 5 minutes or until softened and lightly coloured.

Stir in the garlic, cumin, coriander, chilli powder, turmeric, 1 teaspoon of ground black pepper and 1 teaspoon of salt.

Cook for 1 minute, stirring.

Return the lamb to the dish and add 1.5 litres of water, the saffron (if using) cinnamon and the lemons.

Bring to a simmer, stirring occasionally.

Cover with a lid or kitchen foil and transfer to the oven.

Cook for 1 hour.

Remove the dish from the oven and stir in the apricots, dates and half of the nuts.

Cover and return to the oven.

Cook for a further 30 minutes or until the lamb is tender.

Transfer the dish to the hob and season to taste.

Mix the cornflour with the rosewater (if using) and 3 tablespoons of cold water, then stir into the tagine.

If you are not using the rose water, add 1 more tablespoon of cold water and stir.

Cook over a medium heat for 1-2 minutes or until the sauce thickens.

When ready to serve, roughly chop the remaining nuts and sprinkle over the top.

Garnish with coriander and serve with couscous or rice.

Serves
8-10

Preparation Time
25 minutes

Cooking Time
110 minutes

Main ingredients
Fruit, Vegetables, Rice, Lamb, Oil, Chilli, Spice, Nuts, Herbs

Recipe Type
Entertaining, Batch Cooking

Cuisine
Indian

Level of Difficulty
Easy

Lamb tagine

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