LAMB TAGINE

By pat1908

Serves: 6

Ingredients

• Serves: 6
• 1 Tbsp ground ginger
• 1-2 tsp coarsely ground black pepper
• 2 tsp ground cinnamon
• 1 Tbsp turmeric
• 1 1/2 Tbsp paprika
• 1/2 tsp chilli powder
• 1.1 kg (2 1/2 lb) cubed boneless lamb
• 450 g (1 lb) onions (preferably Spanish)
• 3 plump garlic cloves
• 1/2 tsp salt
• 5 Tbsp olive oil
• 175 g(6oz) ready-to-eat dried apricots
• 50 g (2 oz) sultanas or seedless raisins
• 85 g (3oz) toasted flaked almonds
• 1 Tbsp honey
• 300 ml (1/2 pt) tomato juice
• 400g can chopped tomatoes
• 300 ml (1/2 pint) hot lamb stock
• fresh coriander, to garnish

Preparation

Step 1

1. Preheat the oven to 170C. If using a fan oven, cook from cold at 150C. Put the spices into a small bowl and mix them well. Put the cubes of lamb in a large mixing bowl and tip in the spices.
2. Evenly coat the lamb cubes in the spice mixture. Your hands are the best tools for this job, but if you prefer not to get them messy, use two large spoons instead.
3. Peel and grate the onions using the grater and chopping board. Peel and chop the garlic cloves, then, using a knife, crush them to a paste.
4. Put the casserole dish on a high heat and add a tablespoon of the oil. When the oil is hot, add a quarter of the lamb and cook until the cubes are browned on the underside. Turn the cubes over and cook until all the sides are browned. Remove them with a slotted spoon and set aside. Brown the rest of the lamb in batches, adding another tablespoon of oil with each batch. Browning the meat will take about 15 minutes in total.
5. When all of the meat is browned and set aside, turn the heat down to low and add the remaining tablespoon of oil. Wait a few seconds until it is hot, then add the onions and garlic. Stir well until the ingredients are well coated in the pan juices, then cook them until they are soft but not browned, stirring often. This will take about 10 minutes.
6. Return the lamb to the casserole and stir in the remaining ingredients. Bring to the boil, cover and place the casserole dish in the oven. Cook for 2 hours or until the lamb is meltingly tender, stirring halfway through. About 15 minutes before the end, prepare the couscous and chop the coriander, reserving a spring. Serve the lamb tagine sprinkled with chopped coriander, and the couscous topped with the sprig.