Laid-back lamb tagine
Chef:
Derval O'Rourke
Prep:
10 mins
Cook:
75 mins
A great recipe to cook in a big batch and have leftovers for the next day.
1kg shoulder of lamb, trimmed and diced into 3cm pieces
1 tsp coriander
1 tsp cumin
1 tsp turmeric
2 tbsp ground almonds
2 tbsp honey
A handful of sultanas
400g tin of chopped tomatoes
1 tbsp olive oil
2 onions, finely chopped
5 cloves garlic cloves, crushed
A thumb-sized piece of ginger, grated
A handful of coriander leaves
A handful of flaked almonds
Couscous, to serve
Place the lamb, spices, almonds, honey, sultanas and tomatoes in a large lidded casserole dish. Mix well and set aside.
Heat the oil in a frying pan and cook the onions, garlic and ginger for 5 minutes, until softened. Add the cooked onions to the lamb mixture in the casserole and stir well. Cover the casserole and place in the oven for 1 hour and 15 minutes, or until the lamb is tender.
Ladle the cooked tagine into warmed serving bowls. Sprinkle over the coriander and almonds. Serve with couscous.
Serves
4
Preparation Time
10 minutes
Cooking Time
75 minutes
Main ingredients
Lamb, Oil, Spice, Herbs, Ginger
Recipe Type
Dinner, Party Food, One Pot
Cuisine
Moroccan
Special Info
Egg free, Dairy free
Level of Difficulty
Easy
