Prep 30 mins
Cook 2 hrs
I've had a couple of friends cook me lamb tagine before, but it was never quite what I was expecting. So I found about 5 different one' s and took out the basics and added my own flavour from there.
- 1 kg lamb shoulder
- 4 small sweet potatoes, cut into chunks
- 250 g sliced green beans
- 1 large onion, finely sliced
- 2 -3 large tomatoes, quartered
- 4 garlic cloves, finely chopped
- 1 (8 ounce) can plum tomatoes
- 1 small handful cashew nuts or 1 small pistachio nut
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 pinch saffron, soaked in water (30 min, whisky glass full)
- salt and pepper
- 2 teaspoons cinnamon
- squeeze honey
- Preheat oven to Gas mark 7 (220degrees).
- Cut meat from lamb shoulder in 4cm cubes.
- Mix together marsala, tumeric, coriander, ginger, salt. Rub half of this mixture into the meat. Put meat in pot to brown.
- Add sliced onions, tomatoes and garlic and some more spice…. Allow to brown.
- Add saffron and water, stir for 3 – 4 min, add remaining spice.
- Add dices sweet potato and 1 tin plum tomatoes in sauce, break up tomatoes slightly in pot.
- Leave to simmer for 3 - 4 min.
- Add 2 tsp cinnamon, nuts and a generous squeeze of honey, stir together.
- Transfer to oven proof dish – no lid.
- Place in oven for 15 min then drop temperature to Gas mark 3 (150 degrees).
- Cook for another 1hr.
- Add sliced green beans and return to oven for another 30 minute.
- To serve:.
- 1 cup of cous cous – pour into bowl and just cover with boiling water, cover bowl with sideplate and allow to stand 3 – 4 minute.
- Sweet nutty butternut - 1 butternut, diced and boiled.
- Chop up more of the nuts you used in the tagine, add butter, salt, pepper and cinnamon to small frying pan – cook for 2 - 3 min, add tsp cinnamon and generous squeeze of honey, stir until it boils. Pour over cooked butternut and serve immediately.
- 2 tbsp Greek yoghurt per person, mixed with finely chopped mint.
- Roughly chopped coriander leaves to finish.
I used lamb leg steaks which I diced. I chucked in some other veggies and some sultanas. Served it on a bed of spiced couscous with pine nuts. Super yum! The meat was cooked and tender in an hour so took it out the oven then - couldn't wait any longer!
Only variation was I used diced lamb straight from the butcher instead of cutting meat off the shoulder - so obviously use less than 1 kg of diced lamb, as 1kg stated in the recipe is shoulder bone and all (prob used 750g). The dish got a huge thumbs up from my husband and father in law - and me! Really nice blend of flavours and not too overpowered by spices as some moroccn dishes can be - it was just right. Thanks Chef!