Name: Lamb, mint and fig tagine
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Boil
Ingredients: fresh chillies 573; 1.2 kg lamb knuckles; 2 cinnamon stick; 5 ml cumin seeds; 4 cardamom pods; 1 onion halved and sliced; 2 garlic cloves, chopped; 5 ml cayenne pepper; 5 ml paprika; 5 ml fresh ginger grated; 2 ml turmeric ground; 5 ml dried mint; 15 ml honey; 1 can tomatoes chopped; 500 ml tomato juice; 125 ml figs; 1 butternut wedges; 30 ml fresh mint chopped; lemon juice to taste; figs fresh, to serve; couscous to serve

Recipe Disclaimer

Tap for method

Ingredients (21)

	fresh chillies — 573
1.2 kg	lamb knuckles
2	cinnamon — stick
5 ml	cumin — seeds
4	cardamom — pods
1	onion — halved and sliced
2	garlic — cloves, chopped
5 ml	cayenne pepper
5 ml	paprika
5 ml	fresh ginger — grated
2 ml	turmeric — ground
5 ml	dried mint
15 ml	honey
1 can	tomatoes — chopped
500 ml	tomato juice
125 ml	figs
1	butternut — wedges
30 ml	fresh mint — chopped
	lemon juice — to taste
	figs — fresh, to serve
	couscous — to serve

Tap for ingredients

Method:

Heat a tagine or heavy-based saucepan over medium to high heat. Add some olive oil and brown the lamb in batches. Set aside.Heat more oil and add cinnamon, cumin seeds and cardamom pods. Stir then add the onion and garlic.

Once the onion has softened, add the remaining spices and dried mint. Cook for a further minute, then stir in the honey.

Return the meat to the tagine or saucepan and add the tomatoes, tomato juice and figs. Bring to the boil, then reduce the heat, cover with the lid and simmer for 1 to 1¹/₂ hours until almost tender.

Add the butternut and continue to cook for a further 20 minutes or until everything is very tender. Add the fresh mint. Season to taste with a squeeze of lemon juice, salt and freshly ground black pepper. Garnish with fresh figs, if you prefer, and more fresh mint. Serve with couscous.

Text and image source: Ideas magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.