Lamb Tagine

  

Serves 2

 

Ingredients

 

250g Diced Lamb Shoulder

3 Shallots

2 Garlic Cloves

1 Potato

10 Dried Apricots

400g Tin Chopped Tomatoes

1/4 of a Preserved Lemon

2tbsp Rapeseed Oil

Knob of Butter

Handful of Flaked Almonds

Handful of Fresh Coriander

1tsp Cumin Seeds

4 Peppercorns

Shaving Of Cinnamon Bark
1/2tsp Chilli Powder

1/4tsp Ground Ginger

1/2tsp Ground Cumin

1/4tsp Ground Cinnamon

1/2tsp Smoked Paprika

1/2tsp Ground Turmeric

Plenty of Ground Pepper

200ml Boiling Water

 

Method

 

Chop the dried apricots in half, then pour 100ml of boiling water over them to plump up. Place to one side for later.

 

Heat the oil and butter in a heavy based pan or tagine. Add the cumin seeds, peppercorns and cinnamon shaving. Cook until the spices start releasing there aromas, then add the chopped shallots and garlic and sauté until softened. Add the lamb and sear till lightly browned, place on a lid and leave to cook for 20 minutes stirring every so often to avoid burning.

 

After this time add the ground ginger, cumin, cinnamon, paprika, chilli powder, turmeric and pepper. Cook until the spices have released there aromas, then add the apricots and liquid they are in, the tinned tomatoes and chopped preserved lemon. Stir to thoroughly incorporate all the ingredients then add 200ml of water stir once more then place the lid on for 15 minutes.

 

Dice the potato and add to the pot, cook for a further 30 minutes until the lamb is tender. Add additional water if the sauce is becoming too dry.

 

Garnish with chopped coriander and flaked almonds.

 

Serve with couscous or flatbreads. Also enjoy with a spoonful of Harissa.