Fruity lamb tagine with lemon and olives

Recipe from: 8/1/2004 12:00:00 AM

Ingredients 20
Servings 7
Time 25 minutes

Ingredients

  • 10
    ml
    turmeric
  • 5
    ml
    ground ginger
  • 5
    ml
    freshly ground pepper
  • 10
    ml
    ground cinnamon
  • 2
    ml
    ground cumin
  • 5
    ml
    paprika
  • 5
    ml
    salt
  • 1.50
    kg
    lamb, cut into cubes
  • 30
    ml
    olive oil
  • 3
    cloves garlic, crushed
  • 1
    onion, grated
  • 1
    x 400 g can tomatoes
  • 125
    ml
    freshly chopped parsley
  • 60
    ml
    freshly chopped coriander
  • 250
    ml
    beef stock
  • 50
    g
    sultanas
  • 100
    g
    dried apricots
  • 200
    g
    green olives, pitted
  • 60
    ml
    fresh lemon juice
  • fresh coriander, to serve
 

Method

2 hours
 
Mix all the spices and sprinkle over the lamb. Toss well to coat.
Heat the olive oil in a heavy-based pan over a high heat. Brown the meat, a little at a time.
Add the garlic and onion, and sauté for two minutes. Add the remaining ingredients, except the olives and lemon juice, and bring to the boil.
Remove from the heat and transfer to an ovenproof casserole or tagine. Cover and bake in a 180 °C preheated oven for two hours, or until the lamb is very tender.
Add the lemon juice and olives.
Serve with couscous and freshly chopped coriander.
 

Read more on: bake  |  sauté  |  lamb
 

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