The most aromatic lamb tagine

Recipe from: 17 September 2015
recipe, lamb

Ingredients 18
Servings 6
Time 35 min + Standing time

Ingredients

  • 15
    ml
    ground ginger
  • 5
    ml
    freshly ground black pepper
  • 10
    ml
    ground cinnamon
  • 10
    ml
    turmeric
  • 20
    ml
    paprika
  • 1
    bunch
    fresh coriander leaves, chopped
  • 1.5
    kg
    deboned leg of lamb, cut into 2cm cubes
  • 90
    ml
    olive oil
  • 3-4
    onions, coarsely chopped
  • 4
    fat garlic cloves
  • 2.5
    ml
    salt
  • 200
    g
    dried apricots (preferably the soft kind)
  • 80
    ml
    sultanas
  • 100
    g
    blanched almonds, roasted
  • 15
    ml
    honey
  • 2
    tins (410g each) chopped tomatoes
  • 300
    ml
    meat stock or water
  • fresh mint and coriander leaves for garnishing
 

Method

02:00
 
Preheat oven to 160°C.

Put all the spices and coriander leaves in a mixing bowl (preferably glass or stainless steel) and mix. Place the meat cubes in the spice mixture and use your hands to rub the spices into the meat. Leave aside for about 3 hours, or cover and leave overnight in the fridge.

Heat 15ml of the olive oil in a large saucepan and fry only enough meat cubes to cover the bottom of the saucepan every time. Don’t fry too much at once, as the meat will stew and not fry. Spoon the browned meat out of the saucepan and repeat with the remaining meat. Add more olive oil, if necessary. Preheat the oven to 160°C.

Reduce the saucepan heat as soon as all the meat has been browned. If necessary, add another 15ml olive oil to the pan juices and fry the onions over a moderate heat until soft. Add the garlic as soon as the onions are soft. Spoon the meat back into the saucepan and add the remaining ingredients.

Spoon everything into an ovenproof dish and place in the oven for about 2 hours or until the meat is tender. Stir the meat halfway through the cooking process.

Finally, garnish with the mint and coriander leaves and serve with couscous.

Wine recommendation:
A Cabernet Sauvignon or red blend will be delicious with this dish. Choose a heavier wine as the weather gets colder.

Words and image:
Home magazine

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Read more on: recipe  |  lamb
 

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