Recipe by Jewelies
Best to start this recipe the day before as you marinate the lamb overnight. Cooking time does not include the marinading time.
Top Review by Laura H.
Although the olives and orange zest were an interesting touch, I found the dish a bit bland overall. I missed the fruity flavours I associate with a tagine. My guests raved about the dish though and it was quite easy to prepare.
- 1 1⁄2 kg lamb, diced
- 1 large red onion, grated
- 2 garlic cloves, crushed
- 1⁄4 cup coriander leaves, chopped
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon saffron thread
- 120 ml olive oil
- 1 teaspoon salt
- 1 orange rind, large piece
- 810 g diced tomatoes
- 2 tablespoons tomato paste
- 375 ml beef stock
- 1 bay leaf
- 30 g butter, diced
- 2 tablespoons honey
- 240 g chickpeas, drained, rinsed
- 1⁄2 cup green olives
- mint, to garnish
Directions See How It's Made
- Combine lamb, onion, garlic, coriander, spices, oil and salt in a bowl, cover and refrigerate overnight.
- Preheat oven to 160°C.
- Heat a skillet over high heat, add lamb in batches and fry until lightly browned all over.
- Place meat in a tagine or casserole dish, add the orange peel.
- Drain tomatoes, reserving the juice.
- Set the tomatoes aside.
- Combine the juice and tomato paste, then add to the meat with the stock and bay leaf.
- Cover and bake in oven for 1 1/2 hours.
- Use a slotted spoon to transfer the meat to a plate.
- Place the dish over high heat (if you are using a tagine, you will need to transfer the liquid to a skillet).
- Add tomatoes and butter and reduce for 2 minutes, then add the honey, chickpeas, olives and meat.
- Cook, stirring for 1-2 minutes.
- Garnish with mint.