lamb tagine
rating:this looks a very simple tagine ..
2 tbsp olive oil
700g boned shoulder of lamb, cut into small slivers
2 medium onions, finely chopped
2 medium carrots, roughly chopped
1 large stick celery, roughly chopped
2 garlic cloves, crushed
2 large tsp plain flour
1.2 litres veg stock
1½ teaspoons harissa (or 1 tbs paprika and ½ tsp cayenne, moistened with ½ tbsp olive oil)
2 tbsp fresh coriander leaves or 1 tsp or crushed coriander seeds (why not both?!)
1 tsp cumin seeds
salt
heat oil and brown lamb. Remove from pan, then sauté onions, carrots, celery and garlic until golden. Stir in flour, cook for 2 mins, stirring. Gradually stir in stoc, return meat to veg, add harissa or whatever. Add coriander and cumin. Cover and simmer very gently for about 1 hour. Add more stock if necessary. Add salt to taste, garnish with fresh coriander.
