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Lamb tagine
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Prep Time:
720 minutes
Cook Time:
105 minutes
Total Time:
825 minutes
Cozy up with a delicious lamb tagine this winter.
Ingredients:
  • 1.5kg shoulder lamb, diced
  • 1 large Spanish onion, grated
  • 2.40 gm salt
  • 1 bunch coriander, leaves chopped
  • 1 cinnamon stick
  • 2.50 gm ground cumin
  • 2.50 gm ground ginger
  • 2.50 gm paprika
  • 1 tsp saffron threads
  • 120ml (6 tbsp) olive oil
  • 1 large piece orange peel
  • 800g chopped diced tomatoes
  • 44.40 gm tomato paste
  • 375ml beef stock
  • 1 bay leaf
  • 30g butter, diced
  • 57.20 gm honey
  • 240g can chickpeas, drained, rinsed
  • 125.00 ml green olives
  • Chopped mint, to garnish
Instructions:
  • In a bowl, mix together lamb, onion, garlic, coriander, spices, oil, and 1 teaspoon of salt. Cover and refrigerate overnight for maximum flavor infusion.
  • Preheat your oven to 160°C. Brown the lamb in batches in a non-stick frying pan until golden all over. Transfer the cooked meat to a tagine or casserole dish, then add the orange peel.
  • Separate tomatoes from their juice, keeping both. Mix tomato paste with the reserved juice, then add to the meat along with the stock and bay leaf. Braise in the oven for 1 1/2 hours. Gently transfer the meat to a serving plate. Deglaze the dish over high heat (or pour liquid into a pan if using a tagine). Enjoy your flavorful dish!
  • Combine diced tomatoes and butter in a pan and simmer for 2 minutes. Stir in honey, chickpeas, olives, and meat, cooking for an additional 1-2 minutes. Finish with a sprinkle of fresh mint before serving.

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