Gary Mehigan's Lamb Tajine

Name: Gary Mehigan's Lamb Tajine
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4 serving(s)
Ingredients: 29.58 ml coriander seeds; 29.58 ml cumin seeds; 4.92 ml caraway seed; 118.29 ml coriander (use a whole bunch); 1 onion, cut into quarters; 12 garlic cloves, peeled; 2 preserved lemons, quarters; 29.58 ml olive oil; 1 kg boned trimmed lamb shoulder, cut into 4cm chunks (about 1.3kg before trimming); 14.79 ml sumac; 2 stick cinnamon; 0.25 ml saffron thread; flaked sea salt; 400 ml chicken stock; 236.59 ml blanched almond; 10 fresh dates, pitted (medjool)

Submitted by Jubes

"I recently bought a microstoven ceramic tagine and found this recipe on the Maxwell Williams site by Gary Mehigan (of Masterchef fame). Recipe uses 30.5 cm tagine. Recipe serves 4 and is gluten-free if your spices and chicken stock are suitable"

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Ready In:: 2hrs 50mins
Ingredients:: 16
Serves:: 4

ingredients

29.58 ml coriander seeds
29.58 ml cumin seeds
4.92 ml caraway seed
118.29 ml coriander (use a whole bunch)
1 onion, cut into quarters
12 garlic cloves, peeled
2 preserved lemons, quarters
29.58 ml olive oil
1 kg boned trimmed lamb shoulder, cut into 4cm chunks (about 1.3kg before trimming)
14.79 ml sumac
2 stick cinnamon
0.25 ml saffron thread
flaked sea salt
400 ml chicken stock
236.59 ml blanched almond
10 fresh dates, pitted (medjool)

directions

Grind the coriander, cumin and caraway seeds with a mortar and pestle. Set aside.
Reserve half of the coriander leaves for serving, then chop the well washed coriander roots, stems and remaining leaves and place in a blender. Add the onion, garlic and 1 preserved lemon quarter, then blend until smooth.
Place the tajine base on element and add 1 1/2 tablespoons of the olive oil into tajine, bring from low to high heat, then cook the lamb in batches, for 2–3 minutes, turning until golden brown on all sides. Reduce the heat to medium, then return the rest of the lamb to the tajine base and add the ground spices and sumac. Cook for 2–3 minutes, stirring to release the aroma from the spices.
Preheat the oven to 155°C fan-forced (175°C conventional).
Pour the spiced coriander paste over the lamb, then add the cinnamon, saffron and 2 teaspoons salt. Pour in the chicken stock and bring to the boil over medium heat, stirring to mix. Reduce the heat, put on the tajine lid and leave on the stove over very low heat with the lid on to cook for 2 hours.
Meanwhile, place the almonds on a baking tray, drizzle with the remaining olive oil and bake for 10 minutes or until golden, then set aside.
When the lamb is tender, remove the lid from the tajine and add the dates, then leave to stand.