North African ‘cheats’ lamb tagine

Recipe from: 06 March 2015
recipes, African, lamb

Ingredients 20
Servings
Time 00:20
  • 2
    Tbs
    olive oil
  • 1
    red onion, diced
  • 1
    clove garlic, minced
  • 1
    red pepper, deseeded and roughly chopped
  • 1
    tsp
    ground cumin
  • 1
    tsp
    ground coriander
  • 1/2
    tsp
    all-spice
  • 1/4
    tsp
    dried red chilli flakes
  • zest of half a lemon, or preserved lemon, if you prefer an intense hit of salty-sour
  • 2
    Tbs
    harissa paste
  • 1
    tsp
    brown sugar
  • 400
    g
    left-over, cooked lamb pieces
  • 375
    ml
    tomato passata
  • 500
    ml
    weak chicken stock
  • 400
    g
    tin chickpeas, rinsed and drained
  • 50
    g
    Turkish apricots, roughly chopped
  • a spritz of lemon juice
  • 1/4
    tsp
    salt
  • 1
    handful
    fresh coriander or flat leaf parsley, roughly torn
  • Greek yoghurt and pomegranate arils, to serve
 

Method

00:55
 

Sauté the the onion in the olive oil until soft and slightly caramelised. Add the garlic and red pepper and cook for a further 5 minutes. Now add the cumin, coriander, all-spice, chilli, lemon zest, harissa paste and sugar. Dry fry the spices for a minute or two. This will meld and intensify the flavours. Add the lamb pieces and stir to coat in the spice mix.

Add the passata, chicken stock, chickpeas and apricots. Place the lid on and simmer for approximately 40-45 minutes until the sauce is reduced and thickened. Taste and adjust the seasoning if necessary. Freshen the flavours up with a squeeze of lemon juice.

Serve with currant and almond bulgur wheat salad and roughly torn coriander or flat leaf parsley, if you prefer. Spoon over some cooling Greek yoghurt and pops of sweet pomegranate arils.

Serves 4-6.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
 
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Read more on: african  |  lamb  |  recipes
 

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