Moroccan Lamb Tagine

Recipe by Chef #1349866
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READY IN: 2hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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