lamb tagine - traditional moroccan lambrating:
Over the years I have tried various recipes for the Tagine of Lamb. T
his one is my favourite and gets constructed at least once in a calendar month. Please enjoy!
10ml corn oil
1 cinnamon stick, broken in half
10ml ground cumin
2-3 chopped medium or hot chili peppers
200g lamb neck fillet, cut into 2cm pieces
1 small onion, finely sliced
1 garlic clove, crushed
230g can chopped tomatoes
15ml clear honey
150-200ml lamb stock
10ml ground coriander
4 dried apricots
20g fresh coriander, chopped
30g blanched almonds
10ml dried parsley
10ml dried mint
combine 5ml corn oil, spices, herbs and lamb and marinate overnight.
heat remaining oil in the tagine over a moderate heat and cook onion until softened.
add the meat and garlic and cook for 2-3 mins.
add the tomatoes, honey and some stock then cover and cook for 1 1/2 - 2 hours, adding some more stock when necessary.
add the apricots for the last 5 mins of cooking.
remove from heat, scatter over the coriander and slivered almonds.
serve with rice, cous-cous and naan bread.